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Beer Butt CHicken

TomRCTomRC Posts: 9
edited November -1 in EggHead Forum
Anyone have a good recipe for beer butt chicken? and is it necessary to brine the chicken first? Thanks.
By the way, I got my BGE last Friday and cooked Filets Saturday nite. They were good, not great, I did not have enough lump in the egg-I never got the sear on the meat. I also did baby back on Sunday. Pretty good, but a little dried out. Tried the 3-1-1.5 method. Practice makes perfect.


  • Citizen QCitizen Q Posts: 484
    I prefer to dry rub, but you can brine if you want to. Here's the link to the puoltry page.

    [ul][li]Poultry Recipes[/ul]
  • Nature BoyNature Boy Posts: 8,295
    Brining not necessary, but it sure is good. If you brine, Brant's recipe is the best I have had.
    Leftovers make a righteous chicken salad sammich.
    Enjoy.[p]On the babybacks, I prefer not to foil. If you do the hour in the foil, I would shorten the last part from 1.5 to maybe a half hour, as they are just about done after an hour of steaming. Your goal is just to get them crusted a bit. Just my preference, but I prefer the foil method only on spares from time to time.[p]Cheers to ya.

    [ul][li]Brant's Masterpiece[/ul]
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • Nature Boy,[p]That explains it. My first attempt with baby-backs on Sunday also followed the 3/1/1/5 method (250 degrees). After they came out of the foil they were already falling off the bone so much I had a hard time turning them. Gave them an extra 30 minutes to soak up some sauce, but I couldn't see leaving them on for that extra hour.[p]Besides that they were INCREDIBLE. Ate leftovers tonight, and they were actually better than yesterday.[p]- Mike

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