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Beer butt or indirect?

edited 4:20AM in EggHead Forum
I have a recipe for beer but chicken to cook at 250 until done? any other recipes? and what temp should the chicken be when I pull it off? also should it be cooked direct or indirect?[p]Thanks in advance....!


  • Wise OneWise One Posts: 2,645
    River Liver, at 250 you may as well cook direct but I normally like to cook my beer-butt chicken indirect in a pan. I pull mine when the breast temp is about 160-165. It will normally rise another 5 degrees or so after it is removed. My wife prefers it when I let it go to 165-170 but I think sometimes it gets a little dry.

  • Big-RBig-R Posts: 36
    River Liver, partly depends on how big the chix is. I do my BB Chicken about 1.25 to 1.5 hours direct at 325 - 350. I want the beer to steam real well. I also use some hefty chix, about 5lb each. No chunks as chix can really soak up the smoke.[p]Doing 3 tonight for some ACC tourney fixin's[p]Randy

  • JSlotJSlot Posts: 1,218
    325-350° direct[p]Jim
  • River Liver,
    Don't mean to start a debate. I too used to be a "chicken can guy" but after I started lurking on the forum I discovered Spatchcocking. I highly recommend it. Much easier and tasty too. You should find the recipe in the archives. Try it too.

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