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Ok, where did I go wrong? Been wanting to do a beer can chicken for quite some time so finally gave it a whirl this weekend. I got a pretty small bird but good quality. I coated it with olive oil and a coat of Butt Rub. Egg set at 370º, indirect. Bird was sitting on a Sittin-Chicken. Since it was quite small, it only took an hour or less to hit 178º in the breast. When I pulled it off, it was still pretty pale looking with non-crusty skin and the taste was so so. Plenty juicy but I've had one's other's have done on the egg that were delicious with nice crispy, tan skin.
The only thing I can think of is since it was quite small, the meat was done but just hadn't been in the egg long enough to get the crispy skin look. I didn't baste it with anything except at prep time with the olive oil & rub. Any ideas? I know they can be awesome but this was a disappointing first shot at it. Thanks!