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First Beer Butt Chicken

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TN2TX
TN2TX Posts: 298
in EggHead Forum
Bought a beer can stand from my BGE dealer and it worked pretty well. The bird was a little small so it didn't go all the way down. Cooked around 375 for 55 minutes and my thermopop read 160. It came out great but wish the skin was a little crispier. I think it's because I didn't use much butter or oil on the
outside. Any advice on the skin? 

Dallas, TX
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  • Hawg Fan
    Hawg Fan Posts: 1,517
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    I cook a whole chicken direct, raised grid, 375-400 degrees and pull when thighs reach 180. Usually have crispy skin and nice coloring. I spray just enough olive oil on the bird for the rub to stick to the skin.

    Any road will take you there if you don't know where you're going.

    Terry

    Rockwall, TX
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  • TN2TX
    TN2TX Posts: 298
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    Good call on the direct grill, I used the plate setter and that probably didn't help. 
    Dallas, TX
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  • EGGjlmh
    EGGjlmh Posts: 816
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    Once you go spatchcock, you never go back

    1MBGE 2006, 1LBGE 2010, 1 Mini Max, Fathers Day 2015

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  • anton
    anton Posts: 1,813
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    Raised direct has worked for me as far as crispier skin, yours looks great, I also enjoy my stand up racks, mine are a little different.
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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  • stemc33
    stemc33 Posts: 3,567
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    I've never done beer can chicken, but I get the crispest skin if I season it and place uncovered in the refrigerator for a bit. No oil used at all. I took the advice from others on the forum and started with spatchcock. It seemed difficult at first, but prepping a spatchcock is actually faster than pounding out 5 to 6 burgers.
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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