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beer but chicken

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Jerome Poole
Jerome Poole Posts: 44
edited November -1 in EggHead Forum
Has any one fixed what I heard some one call Beer Butt chicken? What temperature do you cook it at and what should the meat temperature get to? Bought a couple of holders today from Bass Pro Shop and sure want to try these out. Anybody got any suggestions? Let me know.
Thanks a lot. Jerome
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  • BabyBoomBBQ
    BabyBoomBBQ Posts: 703
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    Jerome,[p]I do these all of the time. In fact, I am about to do a 4.5 lb bird today. You want the meat to get to about 165 - 170 in the breast. Cooking temps can be annywhere from 250 to 350. At 250, a 5 pouder will take up to 3 hours. At 350, I've had them hit temperature in just under an hour. Don't go below 250 grid temperature. You don't want that thing to take too long. Search the archives for more details.[p]From the USDA site:[p]"What is "Safe"?[p]Poultry
    Poultry will generally reach a safe temperature (160 °F) before it is "done." At 160 °F, pathogenic bacteria have been destroyed, but poultry will still be pink and raw looking near the bone, and the juices will be pink and/or cloudy. By 170 °F for white meat and 180 °F for dark meat, the flesh of poultry will no longer be pink and the juices will be clear. With whole chickens and turkeys, the joints will move easily."
    [ul][li]USDA Web Site[/ul]
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  • Jethro
    Jethro Posts: 495
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    Jerome,[p]Beer Butt Chicken is one the household standards at our house. The one tip I would recomend is coating that bird with Cajun Spices/Seasoning. We've tried other rubs on it but to a person we have yet to find anything that we prefer on a Beer Butt Chicken.[p]Keep em Smokin,
    Jethro
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  • fishlessman
    fishlessman Posts: 32,827
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    6b89e785.jpg
    <p />Jerome,
    375 direct works for me. i cook for an internal just under 165 in the breast, the legs are closer to the fire and will be done at this point.
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Eggin in Peoria
    Eggin in Peoria Posts: 262
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    Jerome,
    I've done low and slow (250) and 350 as well. both turned out great cooked to standard chicken "doneness". Definitely separate skin from bird and apply rub underneath.[p]Give 'er a try and see. I use a real beer can but the holders always look tempting. Guess I'm a purist, hahaa.
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