Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Advice on Beer Can Chicken

Unknown
edited November -1 in EggHead Forum
Evening, everybody! Need your advice.
Tried Beer Can Chicken on the Egg for the first time. Got the chicken to room temp (after injecting it with marinade) as I got the Egg to 225. Used a 16 oz can of Boddington's, gave it a nice initial baste of melted butter on top of some dry rub put on a couple of hours earlier. Used a combination of hickory and apple wood for smoke. Two hours later, when I expected it to be done, the breast meat was still only at 145 and the thigh at 155. Three hours later - breast at 150 and thigh at 165. Four hours later - FOUR HOURS!!! - breast at 155 and thigh only at 170. Egg was at 225 the entire time. What happened? Any advice?

Comments