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    Beer can chicken

    Posts: 22
    in EggHead Forum
    First time doing beer can chicken going for that 5-6 pound range..
    Would like to go low and slow if possible with a nice rub

    Any suggestions would be helpful

    Thanks for your time

    Happy Egging
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    Comments

    • Posts: 366
      I don't know if it's available in the U.S (assuming that's where you are) but I use Montreal chicken seasoning. I've tried others, this is my favorite.
      Have you tried spatchcock chicken? Ever since I tried it, I haven't done beer can chicken.
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    • Posts: 2,814
      My suggestion is to read:
      http://amazingribs.com/tips_and_technique/debunking_beer_can_chicken.html


      Southeast Florida - LBGE
      In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
       
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    • Posts: 94
      I usually smoke my chickens at around 300 to 325.  Don't usually go low and slow with anything but brisket and prime rib.  That's just me.  There are more than one way to cross the finish line with BBQ, though!  Good luck with it!
      Columbus, OH - XL BGE and Medium BGE
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    • Posts: 22
      I'm up in Canada and yes I have used that spice..very nice 

      As for the spatchcock chicken I've never hered of it.
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    • Posts: 22
      Is there a rule of thumb per pound for cooking?

      also looking to add some smoke flavour I use BGE charcoal was thinking about adding some Apple chunks to it.
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    • Posts: 94
      Look it up.  Pretty good way to do a bird.  You cut out the backbone with poultry shears and crack the sternum of the bird so it lays out flat on the grill.  Start with the skin side up and flip it when it nears to being done so you can crisp up the skin a bit.  Pretty easy way to do a bird. I like to make Big Bob Gibson's white sauce with mine :)


      Columbus, OH - XL BGE and Medium BGE
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    • Posts: 22
      Wow beautiful ✌️✌️ Thanks
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    • Posts: 366
      Go light on smoke wood. Poultry absorbs and it's easy to over do it. 
      Average size whole chicken takes me less than an hour at 350. I use thermapen to verify doneness
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    • Posts: 640
      edited May 2017
      @Duker15, Our favorite beer can chicken is also the first cook I did on the egg and beer can chicken has become my wife's favorite chicken meal: 
      http://biggreenegg.com/recipes/smoked-spanish-chicken/
      I buy good organic chickens on the small side.  Watch the video as the recipe seems to leave out a few minor things.  I follow the timing but also check the food temp as I've had them finish both early and late.  Edit - I use a little apple or cherry for an added hint of smoke.  Also, nothing at all wrong with spatchcock - the same rub works beautifully and we love the ability to crisp up the skin with some direct cooking time.

      If you like less spicy, we do mix it up (or cook two chickens with different spice levels to provide options) by replacing the chorizo with sweet Italian sausage or just Kerrygold garlic, herb compound butter and cutting way back or eliminating the chili from the rub.  Welcome on board the forum and enjoy whatever version you choose - and post pics!
      Doug
      Wayne, PA
      LBGE, Weber Kettle (gifted to my sister), Weber Gasser

      "Two things are infinite:  the universe and human stupidity; and I'm not sure about the universe"   Albert Einstein
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    • Posts: 1,130
      @da87 that recipe sounds awesome. I may have to try that one myself. 
      Franklin, Tn
      LBGE - Cast Iron Grate - Flameboss 300 - BGEtisserie

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    • Posts: 303
      I always wanted to try the Pineapple Stand Chicken:

      https://youtu.be/XXV991KFd98?t=5m2s
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    • Posts: 231
      For Beer can Chicken, if you are in the 250F range probably 4-5 hours.  

      Couple of notes:  

      I also like to lean towards smaller chickens, cook 2 if needed.  They seem to be a better quality and cook more even.  

      Definitely go light on the wood.  Lump with some wood chips will add plenty of smoke to a chicken.

      I dont brine chicken for the BGE, but I do like to inject them with marinade to help get the flavor all the way through the meat.  

      I also switched from Beer can to Spatchock when I got a BGE.  You get outstanding quality and I can cook a whole chicken in 1-1.5 hours when cooking in the 350-400 range.  I can make them on weeknights that way instead of cooking a beer can chicken at 250-275 for to 5 hours. 

      Victoria, TX - 1 Large BGE and a 36" Blackstone
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    • Posts: 22
      da87 said:
      @Duker15, Our favorite beer can chicken is also the first cook I did on the egg and beer can chicken has become my wife's favorite chicken meal: 
      http://biggreenegg.com/recipes/smoked-spanish-chicken/
      I buy good organic chickens on the small side.  Watch the video as the recipe seems to leave out a few minor things.  I follow the timing but also check the food temp as I've had them finish both early and late.  Edit - I use a little apple or cherry for an added hint of smoke.  Also, nothing at all wrong with spatchcock - the same rub works beautifully and we love the ability to crisp up the skin with some direct cooking time.

      If you like less spicy, we do mix it up (or cook two chickens with different spice levels to provide options) by replacing the chorizo with sweet Italian sausage or just Kerrygold garlic, herb compound butter and cutting way back or eliminating the chili from the rub.  Welcome on board the forum and enjoy whatever version you choose - and post pics!
      Right on just watched the video going to go with it looks amazing.... will def post some pics thanks for the heads up.

      EGG ON
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    • Posts: 12,136
      Tony_T said:
      I always wanted to try the Pineapple Stand Chicken:

      https://youtu.be/XXV991KFd98?t=5m2s
      That's funny. He makes a point to tell you not to eat the pineapple core after it's cooked because it's covered with raw chicken. Sorry, guy is not right in the head. Seems like a bad idea to put a solid mass in the cavity from the get go...
      Thank you,
      Darian

      Galveston Texas
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    • Posts: 640
      @Duker15 can't wait to see the photos - hope you enjoy it as much as we do!  While Foods locally has fresh chorizo that has been great in the chicken. 
      Doug
      Wayne, PA
      LBGE, Weber Kettle (gifted to my sister), Weber Gasser

      "Two things are infinite:  the universe and human stupidity; and I'm not sure about the universe"   Albert Einstein
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