Beer butt chicken....direct or indirect?

Unknown

I have a recipe for beer but chicken to cook at 250 until done? any other recipes? and what temp should the chicken be when I pull it off? also should it be cooked direct or indirect?[p]Thanks in advance....!

Wise One

River Liver, at 250 you may as well cook direct but I normally like to cook my beer-butt chicken indirect in a pan. I pull mine when the breast temp is about 160-165. It will normally rise another 5 degrees or so after it is removed. My wife prefers it when I let it go to 165-170 but I think sometimes it gets a little dry.

Big-R

River Liver, partly depends on how big the chix is. I do my BB Chicken about 1.25 to 1.5 hours direct at 325 - 350. I want the beer to steam real well. I also use some hefty chix, about 5lb each. No chunks as chix can really soak up the smoke.[p]Doing 3 tonight for some ACC tourney fixin's[p]Randy

JSlot

325-350° direct[p]Jim

MerlinEgger

River Liver,
Don't mean to start a debate. I too used to be a "chicken can guy" but after I started lurking on the forum I discovered Spatchcocking. I highly recommend it. Much easier and tasty too. You should find the recipe in the archives. Try it too.