First Beer Can Chicken

[Lew Newby]

Yesterday I did my first two Beer Can Chickens. I followed Chris's recipe (Wild Willy's Number One-derful Rub) and directions - including using only the lid thermometer. I only had beer in a bottle so I clean two empty Diet Coke cans and split a bottle of beer between. I used water and went a little light on the lit charcoal because it was 90 degrees and climbing outside when I started cooking. It took almost an hour for the temp to get to 225 but I adjusted the vents and it settled in around 235 for the entire cook. Never had to readjust the vents. This WSM is fantastic. Instead of the 4 hours I was expecting the Chickens were ready at 3 hours. Everyone loved the taste but the breast could have been more moist. When I checked the temp at 3 hrs. the breast was already at 163. Does 3 degrees make a difference in moisture content. This is what they looked like when finished.

 

[Jack Bordeaux]

Looks good Lew. Maybe try brining the next batch and see if that works for you. I usually brine my birds for about 24 hours in a water/soy sauce/salt/sugar/olive oil/orange juice brine and they come out quite moist and tasty. In fact, I use the One-Derful Willys rub on them as well after they come out of the brine. Also, I've done away with the beer can and I just lay the birds down on the grate, breast side up. The last couple chicken smokes, I also just used an empty foiled pan and they come out just as good. I can keep the temps in the 240-260 range and the bottom vents are about 25% open.

 

[Matt Sanders]

I'm a big believer in brining chicken. I think it makes a huge differece.

I just use 1 cup kosher salt and 1 cup sugar per gallon of water.

 

[Chuck D]

Oh that looks good. That is something that I will have to try. I will look at the recipe carefully. Great job on the cook.

 

[Charles Howse]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jack Bordeaux:
Looks good Lew. Maybe try brining the next batch and see if that works for you. I usually brine my birds for about 24 hours in a water/soy sauce/salt/sugar/olive oil/orange juice brine and they come out quite moist and tasty. In fact, I use the One-Derful Willys rub on them as well after they come out of the brine. Also, I've done away with the beer can and I just lay the birds down on the grate, breast side up. The last couple chicken smokes, I also just used an empty foiled pan and they come out just as good. I can keep the temps in the 240-260 range and the bottom vents are about 25% open. </div></BLOCKQUOTE>

Jack, that sounds like a very flavorful marinade.

Could you please post the measurements for it?

 

[Noe]

Lew glad your chickens turned out okay, Lew poultry benefits from higher heat, try BCC at 300-325 temp will get you much better results imo.

 

[Lew Newby]

Thanks for the feedback. Next time I will definitely brine the bird. This time I just wanted to follow Chris's plan and since we don't eat Chicken skin I wasn't worried about the rubber skin that low and slow produces. High heat, no water, chicken is on the horizon.

My little sister, she's 67, came to town from St. Louis and I'm cooking things she likes. Sunday was South County Pork Steaks, yesterday was Chicken, and tomorrow it's pulled pork. Today is my daughter's birthday so we're going out tonight. I don't mind the break.

 

[Walter R]

Lew, good suggestions with brining or higher heat. I've made them a couple of times on the WSM and cooked 325-350. I used Chris'recipe as well.... used two 16 oz beer cans, drank the beer and filled them half way with water,oil,minced garlic and leftover WW rub. Spritzed a few times with apple juice during the cook. Turned out very moist...


This was actually my very first cook on the WSM....got lucky!

 

[Jack Bordeaux]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Charles Howse:
Jack, that sounds like a very flavorful marinade.
Could you please post the measurements for it? </div></BLOCKQUOTE>

Of course Charles....

1 Gallon Warm Water
3/4 Cup Kosher Salt
3/4 Cup Soy Sauce
1/4 Cup EVOO
2/3 Cup Raw (Turbinado) Sugar
3/4 Cup Orange Juice

Mix brine together and bring to room temperature.
Submerge chickens breast side down overnight in fridge.
When ready to smoke, remove from brine, rinse off, pat dry and apply rub.

I use a Rubbermaid container I bought at the grocery store. It's about 16"x 11" x 6" deep. It's perfect for 2 4-5 lb chickens.

I can't take credit for the brine. I picked it up somewhere (although I did add OJ, which was not in the original recipe). It may have been the Food Network.

 

[Travis D]

they look great Lew.

I agree with Noe, a little higher heat and less time in the WSM. I did one last week no brining. I cooked them for two hours at 275f. My wife said it was the best chicken she's ever had.

 

[Mike Hartwell]

Congratulations on a pair of fine looking chickens.
I do like to do chickens held vertically, but I don't like to deal with the can full of boiling liquid. I have one of those little rack jobs that is supposed to hold the can, but no can.
Works great.
Brine is fine, and as hot as I can get the cooker, usually around 360 or so, chickens take about 1 1/2 hours or so.

 

[Patrick D]

I just did my first smoke on 2 beer can chickens. I brined the chickens over night. Took them out rubed them and ran the smoker at around 290 due to lack of time. I used the Maverick 732 ran the cord through the top vents. Took about 2 hours and 15 min. They turned out great. Next weekend it will either be pulled pork or brisket. Leaning towards pork for my first over night cook, since it seems to be the harder to mess up. Used this thread on the instruction for the site for guidelines. THANKS!!

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