Smoked beer can chicken

Shaun1469

I wanna smoke a beer can chicken. I normally cook it indirect at 400° and usually use apple wood. This time I want to use maple and want to actually smoke it low n slow. Any thoughts on what temp and how long? The bird I have weighs approximately 5lbs.

theyolksonyou

Welcome to the forum. Sorry I'm not much help, but I'm sure someone will be along shortly.

Little Steven

Invert it on a beer can stand. Serious.

Jcacavias

Poultry doesn't lend itself entirely well to a true "low and slow" approach because it takes smoke very easily. If you're looking for more of a smoked instead of roasted chicken, give 325 a try. I did a turkey for thanksgiving at 325 with cherry and pecan wood and it came out great.

Little Steven

Jcacavias said:

Poultry doesn't lend itself entirely well to a true "low and slow" approach because it takes smoke very easily. If you're looking for more of a smoked instead of roasted chicken, give 325 a try. I did a turkey for thanksgiving at 325 with cherry and pecan wood and it came out great.

Poultry is smoked quite often. I bought a chicken today. It should really be cured in brine first for food safety reasons.

SaltySam

Agree with all of the above. 325-350 indirect and put a drip pan below the bird, on foil balls. If the drip pan sits directly on the platesetter it might heat up too much and give off nasty smoke.

I've never used maple, but I imagine it will do well. I really like hickory and apple for beer can chicken.

At 325-350, start checking temp in the breast after about an hour. I use a Maverick and pull the chicken off when internal temp hits 150. I know...it's not usda recommended 160, but I let the bird rest for a few minutes, and there is a bit of carry over. It also keeps the breast juicy, and avoids drying it out. Typically they are done around an hour and thirty minutes.

Inverting the chicken cooks more evenly, since the white meat breast sits lower in the dome. Dark meat in the legs and thighs can go beyond 160 and still be juicy. It's a bit of a pain to get the beer can in the neck versus the tail. But it's effective.

Spatchcock is easier, but I've been pretty fond of beer can birds. Good luck. Take pics!

dldawes1

@ Shaun1469  Welcome to the forum. 

I'm from the spatch camp. Sorry can't help with beer cans !!

Someone else will probably chime in if you need more info than what is already given.

Shaun1469

Thanks for the advice. I'm partial to beer can yard bird. I'll have to try inverting the bird sometime. Came out great with maple wood! Wound up smoking it at 300° and creeped it up to 325° til it was done. Also smoke baked potatoes along with. Yum yum!!! Sorry didn't get pics...will next time.

theyolksonyou

Ummm....pics or it didn't happen! Rule #1

Skiddymarker

Hey, Welcome. You will discover that in an egg, a spatched or inverted bird - no can or liquid in the can - is just the same as a beer can chicken. The idea with inverting is to get the thighs and legs higher where the heat is, cook the chicken without overcooking the breasts.  

Chelnerul

We do beer can chicken with a device like this:

http://www.amazon.com/Bayou-Classic-0880-PDQ-Stainless-Steel-ChickCAN/dp/B0009JXYR8/ref=sr_1_2?ie=UTF8&qid=1417835538&sr=8-2&keywords=beer+can+chicken

Helps to keep it upright, and the can in there with all the juice and beer.

You'll be fine between 300 and 325 - that's what we shoot for.