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BeerCan Chicken help

eggsplorer
eggsplorer Posts: 11
in EggHead Forum
Hello folks,
I'm planning on doing beercan chicken tonight for the first time using the indirect method. Any ideas on temp and time. It is a 4lb bird. Oh and I'm going to use applewood.

Thanks,
Scott
1 LBGE, 1 Mini Max, 48"x36" offset reverse flow, Webber gasser
Walnut Creek, Ca
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Comments

  • buzd504
    buzd504 Posts: 3,878
    in before spatchcock.

    375-400, cook it upsidedown until 160 in the breast and 180 in the legs.  Will likely take 40-50 minutes.
    NOLA
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  • Skiddymarker
    Skiddymarker Posts: 8,528
    If you insist on beer can, indirect is OK, the skin is really tough to crisp-up in an egg - hold the moisture very well. Temp of 400º and about an hour, giive or take 15 minutes. Something I learned on here is to invert the bird if using a rack. Stand them on their head. This puts the dark meat higher in the dome where it is hotter and keeps the breast cooler - they finish closer together.  
    Raised direct with a spatchcock will also give great results and you can crisp the skin. 
    Apple is good choice, watch how much you use - poultry sucks up smoke like sponge. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    edited June 2015
    Cook at about 350-375 and plan for about an hour.  Cook it until it is 160 in the breast and 180 in the thigh.  If you don't have a thermometer to measure the temp then you just have to go old school and when the juices run clear and the leg is loose int he socket it is ready.  (Then get a good instant read thermometer for next time ;)). 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Mattman3969
    Mattman3969 Posts: 10,458
    edited June 2015
    I echo @skiddymarker but I'm goin to tell to start the bird around 400 and let the temp creep upwards of 450ish towards the end of the cook. About 45 mins in would be close. The higher creeping temps have really taken the skin to the next level for me. 

    My times are approximate so make sure to cook to temp of 155-160 in breast and 180 in thighs. 

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • henapple
    henapple Posts: 16,025
    I always cut the leg skin loose before the end...old fry habit. If anyone says "Spatchcock" ignore them.... 
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • eggsplorer
    eggsplorer Posts: 11
    Thanks everyone. The bird is on the can in pan and the Egg is around 375 and creeping.
    1 LBGE, 1 Mini Max, 48"x36" offset reverse flow, Webber gasser
    Walnut Creek, Ca
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  • Greeno55
    Greeno55 Posts: 635
    But @henapple what about Spatchcock???
    LBGE (2012), MiniMax (2014), and too many Eggcessories to list.  - Sudbury, Ontario
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  • eggsplorer
    eggsplorer Posts: 11
    Alright, alright...It's spatchcock next time...don't be surprised when I ask how to spatchcock....
    1 LBGE, 1 Mini Max, 48"x36" offset reverse flow, Webber gasser
    Walnut Creek, Ca
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  • DieselkW
    DieselkW Posts: 915
    Spatchcock
    Spatchcock
    Spatchcock

    The more you say it, the funnier it sounds.

    Pictures OP, don't forget the pictures.


    Indianapolis, IN

    BBQ is a celebration of culture in America. It is the closest thing we have to the wines and cheeses of Europe. 

    Drive a few hundred miles in any direction, and the experience changes dramatically. 



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  • Jeremiah
    Jeremiah Posts: 6,412
    Count me into the anti spatchcock camp. I hang mine. Love it. 
    Slumming it in Aiken, SC. 
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    I choke mine on occasion....
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  • Jeremiah
    Jeremiah Posts: 6,412
    theyolksonyou said:
    I choke mine on occasion....
    aren't you married? Never mind.  :o
    Slumming it in Aiken, SC. 
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  • bgebrent
    bgebrent Posts: 19,636
    You guys are sick!  And funny!
    Sandy Springs & Dawsonville Ga
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  • QingEsq
    QingEsq Posts: 241
    Well played @theyolksonyou.  Thanks for the laugh.
    Always seeking the high I experienced from my first true BBQ experience.
    Downingtown, PA
    LBGE, WSM, Weber Kettle
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  • Steve753
    Steve753 Posts: 140
    You might position the chicken closer to the edge of your plate holder. It may help your skin to get crispy. I usually use mesquite when I do beer can chicken.

    Large Big Green Egg
    Weber Gold
    Old Smokey

    San Diego, Ca
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