Beer Butt Chicken...need some help

Unknown

I'm looking for suggestions on how to prepare the bird (seasonings other than beer?), BGE temp, length of cook or internal meat temperature target, full can v. 1/2 can of beer, etc. I tried my first beer butt chicken cook last night and the results were less than perfect.
Don't know if I cooked too long or too slow.
Also, does the bird need any rest at the end of the cook?
Bert

Unknown

Bert,[p]I've not cooked one, but I know you don't use a full can. I think people drink half, and then add some things to the other half before doing the bird...worcestershire, garlic, etc. You could still apply your favorite rub to the bird as well.[p]I think a small rest might help retain some juices.

Aron

Bert,[p]I generally don't do beer butt chicken, going for spatchcock instead, but the internal temp should be the same. 165 in the breast and 180 in the thigh. If internal temp is much higher than that, the chicken will taste dry, and if not cooked enough, I find the leg meat rubbery. Generally, I just check the 165 breast and assume the thigh is ok.
I'd cook between 350-400 dome temp, but others might chime in with other ideas.
--Aron

bigarms

Bert,[p]Easy as 123. I never put a full can in a bird.....never. Take a good swallow...about 1/3 or 1/4 of the can. I put some seasoning in the can after, ........don't know why but I like it. Then season the outside of the bird with whatever....Tonys, Dizzy Pig "swamp venom" my favorite...NatureBoy I will be ordering soon. Insert can and sit directly on grill....bird should be sitting upright. I cook at 300 to 350for about an hour...I use the old " IF the wings twist off" method for doness. Lower temps for me, make for a more rubbery texture. Just don't burn off the legs.....[p]Enjoy[p][p]

Unknown

Aron,
Thanks for the reply.
That's hotter than I was expecting on the dome temp, but consistent with a recommendation I recently received on getting my ribs more tender: namely, raise the dome temp and don't cook as long.[p]Will you fill me in on spatchcock?
Best,

dan c

Bert,
Stuffing the cavity with onions, garlic and lemons or oranges works well, too. Cooking times already listed work well for me also. I coat the outside with olive oil before applying spice to help crisp the skin and give the spices something to hold on to.

Unknown

bigarms,
Thanks for the reply. I cooked last night's bird for 3 hours at 225. It was both rubbery and dry.[p]By "setting directly on the grill"...you mean a direct heat cook? No plate setter?
best,[p]

Aron

Bert,[p]Here's a link to the Naked Whiz's spatchcock chicken website. If the name is unfamiliar, perhaps you've heard of butterflied chicken, which is the same thing. The site has excellent pictures and explainations of how to cut out the backbone. Also--one recommendation (I believe he makes) is to cook on a raised grill if you have.
--Aron
[ul][li]Naked Whiz's spatchcock chicken page[/ul]

Scott

Bert,
I don't even have my BGE yet, but have you tried brining the bird? I had 4 of them on my gas grill the other night and I overcooked them all (internal temp >170..ouch) and you couldn't tell at all. For 1 gallon brine (4 chickens in a 4 gallon restaurant bucket): boil 2 quarts water with 3 cups sugar and 3 cups kosher salt. After it dissolves, add papercorns and a couple bay leaves. Take off heat and add 2 quarts cool water and gallon ice (7-8 # bag). Brine overnight. Rinse, dry, apply rub or paste. Cook.