First Cook First Post

nolaegghead said:

Welcome! 

I know it goes against most recipes for beer can chicken but if you have a giant shield under the chicken, you can flip the bird so the dark meat (legs) are up on top in the hot part of the dome, or just put a smaller shield under it or even do direct.  I'm saying this because the breast cooked faster than the legs based on your pictures.

DieselkW said:

BKing said:

I'll be honest, I don't think I injected or rubbed enough of the marinade in the chicken. Not as much flavor as I hoped to of gotten. Maybe I need to actually marinade the next? It was good and moist just not full of flavor.

A little advice: Once I found out how easy it is to brine a chicken, and how a good brine affects the finished bird, I can't see ever cooking a chicken without a good 6-8 hour soak the day before. Since you were disappointed in the level of injected flavor, try again - same recipe - just brine it the day before, or early morning day of. It really makes a difference.
I also find it helpful to use two fingers to separate the breast skin from the breast, and really get in there with some dry rub and fill the cavity (above the can) with fresh sage/rosemary/marjoram/thyme. That will add a distinct kick of flavor, to the breast at least.
I try to get the skin really dry after brining. Paper towels, then uncovered in the fridge (low humidity in there) until that skin is completely dried off.
Then set it on the counter, covered tight in plastic, for an hour or two to get it to room temp before setting it on your can rig and firing it up.

That should make a difference.