high temp beer butt

Kevin D

I just took a beer butt chicken off the Egg that I cooked at 450°. It came out excellent. My previous beer butt cook was at 350°. I had done that just once, and since then have been cooking them spatchcocked, using TNW's method.[p]My goal with this cook was to replicate the results that I get on a Weber kettle. The last time I did a beer butt on the Weber was during the summer. I put an oven thermometer in the kettle to check the temp. It maintained a fairly steady 450°. (poor Weber, it's going to have a medium Egg for company next summer)[p]With the Weber, I leave the chicken on for 1 1/2 hours. On the Egg, I left it on for 1 hour. One hour is plenty. A bit much for me, but perfect for my wife. The breast temps were in the mid to upper 180's. The moisture from the beer, or this time a can of coke, kept the bird very moist.[p]This is definately a great method to cook a chicken, especially if you want to do three or four at a time.[p]Kevin[p]

Kevin D

Just reading my post and I did not make clear the following: What I wanted to replicate was the crispy skin of the higher temp cook without drying out the meat. I did. From now on, all beer butt cooks will be at 450° minimum.[p]Kevin