First chickie on the WSM

[Chuck R]

Did my first coke can chicken on the new WSM. Had to use coke because all the beer is in bottles. I’ve done beer can chicken for years on a gasser because the townhouse rules only allowed gas. I moved. There is no comparison between the WSM and the gasser! Dinner was GREAT.

Rubbed with my own concoction. Llit with K, cooked with lump at 220-230, finished the last hour at 240. Started with three medium chunks of pecan for smoke and added another about two and a half hours in. Total cook time was six hours. The Boy and The Bride said it was the best yet. I agree!

Rubbed and ready to smoke

Ready to carve

Dinner time!

 

[Bryan S]

Looking good there Chuck. The chicken and taters look great. Nice job.

 

[Bill Gillespie]

This is only the beginning my friend, It will only get better and better, by the way everything looks great, now I am hungry again.

 

[Jim S]

That's some fine looking bird Chuck. IMHO, there is no reason at all to carve chicken. Cut 'em up into quarters and be done with it. The worst that can happen is that a white meat fan will get a bit of dark. Big fat hairy deal.

 

[Michael C.]

The chicken and Taters looks Killer!!!! Great job on the BBQ.

 

[Chad Harwick]

what time should i be over?
Lookin good!!!

 

[Bill Berg]

About how long did the cook take at those temps?

Those chix look wonderful! I think I know what the WSM is doing tomorrow!

 

[Chuck R]

Jim, I got a picky family. The Boy and I only dark meat and The Bride and The Boy’s girlfriend like breasases.

Bill, the whole cook took 5 hours. I ran 220-230, with probably 90% of the time at 225 for the first four hours, checked the breasases temperature (140) and ran the last hour at 245. No squirting or basting, just let the rum flavor it.

 

[Chuck R]

Oops, the rum flavored me, the rub flavored the chickies.

 

[Tony Hunter]

Looking very good. I have q'ing for several years now and have yet to do a BCC! I think its about time.

 

[Chuck R]

Tony, go for it. It is about the easiest chicken you can do, and, so far for me, the best way. If it doesn't rain Thursday, I'm going to try a honey brined chicken.

 

[Tony Hunter]

Originally posted by Chuck R:
Tony, go for it. It is about the easiest chicken you can do, and, so far for me, the best way. If it doesn't rain Thursday, I'm going to try a honey brined chicken.

Honey brined! That sounds like a real winner!

 

[JimK]

My first chix were the BCC recipe on the Cooking topics page. Turned out far better than I could have imagined.

And so easy. Hardest part was the balancing act of getting a red hot can of beer w/ a chicken on top off of the smoker without hurting myself.