Beer Can Chicken

Pigasso

Last night I tried “Beer Can Chicken” using inverted plate setter, drip pan, grid and the birds placed on the grid. Dome temp stabilized at 360, birds on for 2 hours. All temps looked good (breast 168, thigh 185) … and then I cut into the bird. It looked RAW! Lots of bloody sinewy thingies, meat next to the bone looked uncooked. Second bird – same results. I then cut both birds into serving portions and finished them on the grid using direct heat. What gives?[p]On a similar note, I have noticed that a couple of spatchcocked chickens I have cooked looked a little under done also.[p]

Car Wash Mike

Pigasso,[p]I always cook them direct, you need that direct heat not indirect. Try again direct and you'll be fine.[p]CWM

Clay Q

Pigasso,
I had the same problem. Using a Weber chicken stand the bird cooks from the inside out and my probe read 160 in the breast but some other parts were not done. Back in the egg it goes this time the probe is in the center thigh untill I hit 180. Now the bird was done. I believe that steam cooks the cavity before the leg and thigh and that threw me off.[p]Clay Q

Yazoo

Pigasso,[p]I don't cook beer butt chickens much, but a few thoughts are:[p]1. Was the chicken thawed or frozen? If it wasn't thawed well, the inside would take longer to get done. That includes all the joints.[p]2. A full beer can is a heat sink that will remain cooler than the rest of the cooker for a little while, especially if you popped open a cold one and set it up. Also, the liquid in the beer can will never exceed 212 degrees. Actually, the higher your altitude, the lower the temperature it can reach. If the boiling temp at your altitude is 205 degrees, that beer can won't get hotter than 205 until all the beer has evaporated. If there wasn't a can full of beer there, you'd have 350 degree air circulating though the chicken, or at least air at a temp higher than 205. Having a lower temp inside the chicken will take it longer to cook.[p]3. When you took then internal temp, was it in the densest part of the meat? If not, you weren't getting an accurate reading.[p]Anytime I've tried grilling with pan of water or other liquid, like a beer can, I've had to adjust cooking times. It always seems to take longer. Just my experience. Maybe there's some other techniques other can share.

Unknown

Pigasso,[p]Been doing quite a few beer can chicks..use only 1/4 can of beer, sometimes add couple ounces of worcestershire. Cook over direct on the grill, no drip pan. Using the dome closed generally prevents scorching, and bring the breast to 175. Usually takes 1 1/2 hours, or 2 hours if i put in two chicks. Usually use 4 1/2 - 5 pounders. sometimes (last night) shoot up the chiks with cajun garlic butter! Great meal..my wife's favorite on the LGE.[p]best luck,Jim Gast

Adrian B.

Pigasso, I quit doing BCC's after my first vertical roast chicken on the BGE. I use a BCC stand but I don't use the can, so there is a big hole going up inside the chicken, similar to the BGE vertical roaster egg-cessory. I cook with direct heat at about 350-375* and my chicken turns out perfet every time.

mad max beyond eggdome

matt[p]i do beer butt chickens all the time. ..i set up the egg, indirect plate setter with grid. .. . put the chickens right on the grid at 325 dome temp and they are done (4 -5 pounders) in right on 1 1/2 hours. .. . but what i do with cans, is take empty cans, cut the top off of them, then add 1/2 can of beer to each can (i.e. one can of beer for two chickens). .. .i've never had a problem with them being done properly. . ..[p]keep on trying, we love them. ...