Hi Temp Beer Can Chicken Cooking Time


 
M

m raschko

TVWBB Member
I'm planning on making a variation on beer can chicken tomorrow (white wine instead of beer and a Tuscan wet rub on the chicken). I'm trying to decide between hi temp or low temp. Either way, I plan to brine the chicken.

So, here's my question... anyone have an idea of what the cooking time would be for hi temp beer can chicken?

Thanks in advance!
 
chickens are a pain. each one seems to be a bit differant. so i just cook till i get a temp of around 175 or so in the breast. even if the meat is red i know its done.
 
I agree with following temps because, as you say, each chicken is different.

But 160 in the breast is plenty. I start worrying about a dry bird by 175.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Lee Morris:
But 160 in the breast is plenty. I start worrying about a dry bird by 175. </div></BLOCKQUOTE>
Yep, 160º in the breast is plenty. You have to remember that carry over heat will continue to cook the bird further while it's resting.
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Thanks everyone for the help. I ended up going with Hi-Temp. I actually didn't pay attention to how long it took (too much wine), but it turned out awesome. I'll definitely do that again. My only regret is that I didn't take the time to crisp up the skin after I removed the can. Next time...
 
I did a beer can chicken last weekend at 225-250. Didn't like it as well as a high temp cook on the Kettle.
 
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