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Beer Can Chicken

Unknown
Unknown
edited November -0001 in EggHead Forum
I recently made, for the first time, beer can chicken. I followed, or thought I followed, the directions posted on this site. I rubbed the chicken ( 4 lb, organic, free range ) with seasoned butter, placed on 1/2 can of beer, direct, about 250 to 275 degrees, 2 hours, then raised the heat to 400 dome temp 30 min to crisp. The skin was best described as rubbery. What did I do wrong?
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Comments

  • jake42
    jake42 Posts: 932
    Charla Abbott,
    I usually roast mine at 350 for about an hour with no problems. With my large, once I get my fire going I put my daisy wheel on but leave the big cap open until I start to approach 350 then i close the big cap leaving the small wholes comletely open. The bottom vent stays completely open as well. In my experience the has allowed me to hold a rock solid 350 degrees for the lenghth of the cook. I also use this method when roasting turkey.

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  • Unknown
    Unknown
    When I do beer can chicken, I use 2.5 to 3 lb whole fryers and cook from 2 to 2.5 hours with temp of 250 - 300 degrees. Then take off when meats internal temp is 160 degrees. Can not beat them. Maybe your bird was to big or your temp was not what the thermometer read. Your recipe sounds good, try it again and use the whole fryers.
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