beer can chicken

SmokeytheEGG · April 2014

I am thinking of doing a beer can chicken Saturday with some wings and sausage first to enjoy with my beer and Master's coverage. Maybe even give the wife and kids a couple dollars to go shopping so I can focus during my multitasking. I have cooked wings a couple of times and have enjoyed my results. What temp should I do the beer can chicken? Any tips would be greatly appreciated.

BYS1981 · April 2014

400 indirect.

grege345 · April 2014

The spatchcock police are going to come for you. Lol

SaltySam · April 2014

Beer can chicken was my first cook, and it was unbelievable. I've come to learn that spatchcock is every bit as good. Like grege345 said, you're bound to hear more of the same.

Either way you do it, I've had the best luck with indirect, platesetter legs up at about 375. If you have a Maverick, put a probe in the breast and let it go to about 155 then take it off and let it rest for a few minutes. FDA recommends 160, but if you overcook breast meat it's mealy.

If you don't have a Maverick, take any old meat thermometer and check the breast temp after about 45-60 minutes. At that temp, an hour should get you close.

You're bound to hear all of the following: Cook to temp, not time, get a Maverick, get a Thermapen, spatchcock beats beer can, etc etc. Chicken on the egg is pretty simple, and as long as you don't way overcook it, it will be delicious. Post your results!

JRWhitee · April 2014

I dated Beer can chicken for years then I met Miss Spatchcock.....

Hottytoddyegger · April 2014

I love to do beer can chicken. They are always a big hit. I put a little EVO then I put rub all over and thick. I use cherry wood with the place setter temp at 300. I put butter and hot sauce in with the beer. I pull it at 163 if I can and let it set for at least 10 min. Then cut up. I do like a sweet rub or a Cajun rub. If I go Cajun believe it or not Phil robertson's rub is really good.

SmokeytheEGG · April 2014

Thanks everyone. I will post pics Saturday.

BigWader · April 2014

@SmokeytheEGG - Little Steven does his beer can breasts down legs up higher in the dome. Idea being the hotter air up high will finish the legs before overcooking the breasts. Never tried it but it makes sense.

BYS1981 · April 2014

The spatchcock is best chicken ever camp is annoying, cook the chicken how you like. I don't do whole chicken often, but they're equally good to me.

StellarEvo · April 2014

I tried it because SWMBO really wanted to have "beer can chicken" despite what I've read about spatchcock chicken and how it cooks better.

My bird had spots that were undercooked and parts that were overcooked. I don't mess around with undercooked chicken so I ended up not eating a single bite. My wife was...braver...and tried some that was over 165. She said it was really good. I'll take her word on it.

Looked good though. Here is what it looked like when I pulled it.

damnedhooligan · April 2014

I've done it twice on my XL using the "sittin chicken"

Indirect at 400 degrees, had to pull the chicken because the breasts were at 170 degrees but the legs and wings were under cooked. This was a fail but it looked great. I don't remember how long the cook was.
Raised direct at 550 degrees, pulled the chicken with breasts at 165 degrees, the legs and wings hit about 180 degrees. The skin was crispy and the cook was a success. Total time was about 55 mins.

SmokeyPitt · April 2014

I still do chicken vertically from time to time and honestly I can't tell much difference in the final product. Vertical just takes a little longer.

I do however believe that you shouldn't waste any beer or spices inside the can. There is abundant evidence that the contents of the can do nothing to flavor the bird. Rub the spices on the bird and drink the beer.

henapple · April 2014

Yep

JRWhitee · April 2014

I can be annoying...but my Spatchcocks are fantastic. :((

beer can chicken

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