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Beer Butt Setup ???

Charcoal MikeCharcoal Mike Posts: 223
edited 5:51AM in EggHead Forum
Hi all -[p]Planning to do my first beer butt chicken today. Rubbed the chicken down last night with a mixture of Olive Oil and Grilling Bills Jamaican Jerk Rub. Also injected with a combination of Red Stripe Beer mixed with the rub.[p]So what is the setup for these? I am thinking inverted plate sitter, second grill on top of sitter, drip pan with chicken standing in it on top of second grill.[p]Or do I just put the pan with the chicken directly on the setter? If so, do I still use the setter inverted?[p]Thanks![p]Mike


  • Charcoal Mike,[p]
    Hi there CM. I'm doing a jamaican beer butt today as well. I put the sitting chicken directly into the drip pan. I put the drip pan directly on top of firebricks and these in turn go directly on just one grill. If I had a place setter, I'd probably use it instead of the firebricks. I don't use a second grill because I get an indirect cook just by putting a ceramic mass between the chick and heat. I used to do two grills and if I did use your set up I'd still put the chick in the drip pan just so I don't have a clean up problem after the cook. [p]I cook my jerk over low heat (225º). [p]Frankly, either set up should work just fine. All you're really worried about is keeping the dome temp at 225º for three to four hours until the leg meat hits 170º - although I like to take my temp to 180º and get a kind of pulled chick effect.[p]CB

  • BordelloBordello Posts: 5,926
    Charcoal Mike,
    You have probably thought aboutit but just in case you didn't, line you drip pan with foil for easier clean up. Sometimes I don't take the pan out till the next day, just wrap the foil up and out it goes. If there is a lot of fat (and it's cold) I put the foil in a leftover plastic grocery bag and into the freezer till garbage day. No mess, no smell.
    New Bob

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