Beer Chicken

D2 in LV

Had a terrific experience last night with my first attempt at Beer Chicken. Used GFW's ideas, as I oiled the bird and covered in JJ's rub. The chicken was moist and flavorful but I expected more of a roasted "kick" rom the skin of the bird. Any suggestions on how I might achieve this result? Has anyone put KOC's buttermilk goop on an entire chicken and cooked with the beer can? Loving my BGE, and enjoying quest in becoming a BBQ journey man!![p]D2.

Zip

D2 in LV,[p]I can't speak to the buttermilk question, but if crispy skin is desired a higher temp is usually needed. You didn't mention the cooking temp, but I like 375º - 425º dome cooking indirect with a small drip pan. If you like to smoke the bird at a lower temp, you can remove the can from the bird and then crank the temp up and brown the bird direct. If you use the later method, it only takes a few minutes so don't walk away.[p]Ashley

Kevin D

<p />D2 in LV,[p]My most recent beer butt chicken was my best. I cooked it at 450° for an hour on a large BGE. The skin was very crispy, and the bird was not overdone. I have done many beer butt chickens and have yet to overcook one. When you see the 4-5 pounders on sale, pick up a couple and try a few different methods. This picture is a beer butt on a Kamado #1 (about the same size as a small egg). I left the vents pretty wide open. The temp started off in the 350° area and climbed up to about 475° at the finish.[p]Kevin