smoked chicken question

pjs883

Smoked beer can chicken question. while the chicken turns out awesome it is still a little on the dry side. how can i keep it nice and moist? this time i put it in a brine over night, smoked it at about 300-315 till i got 165 in the breast. about 2.5 hours. Any advice??

SGH

I pull mine when the breast reads 155. Let carry over finish the cook. Makes a huge difference in my opinion. Hope this helps my friend.

Mattman3969

If you want to use the vertical rack you should try turning the chicken neck down. This will let the fat from the legs and thighs baste the breast. Here is how LS does his http://eggheadforum.com/discussion/899828/upside-down-chicken

Wolfpack

Breast is done at 160 so @SGH‌ is right on track pull at 155- also give spatchcock a try raised direct 350-400 and only takes an hour

DMW

Dry meat and rubbery skin were my only constants when doing beer can chicken at those temps. Switched to spatchcock raised direct at around 400* til IT on breast hits 155*-160* and I'll never go back. If you have the time to plan ahead, spatch it the night before and let it dry on a cooling rack on a tray in the fridge. This will dry the skin and produce nice crispy skin. If not, no big deal, skin just won't crisp up unless you flip it skin side down for a bit at the end.

Nanook

+1 on spatchcock...

tksmoke

+1 on spatchcock - I thought beer can was good too, but after trying spatchcock, I do one a week.  Also did spatchcock turkey for Thanksgiving - it was great, and soooo easy.  For chicken raised direct at 400 for 45 to 55 minutes (actually until thighs are 175 and breast is 165).  The best!!!

Skiddymarker

Temp is too low. Chicken needs to be cooked at 350-400ºF, IMO. Unless you are in the sous vide mode, then the pieces can go at 140ºish. 

Cowdogs

Cook at 400, pull at 155 breast temp.  If legs & thighs are less than 170 put them back on the grill.