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Beer Butt Chicken

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Grillmama
Grillmama Posts: 194
edited November -1 in EggHead Forum
I hope it's done! I pulled at breast temp at 165 ish...husband said I pulled too early. I foiled him and made him a little chicken coffin. We have cedar planked salmon on now.

ChickenintheRear002.jpg

ChickenintheRear001.jpg
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  • East Bay Al
    East Bay Al Posts: 101
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    Pulled at 165 and foiled/ rested you should be fine. If this is your first chicken on the egg, they come out much more moist than what you are probably used to, so your dearly beloved may think you've undercooked the bird. Experience will let you know what is a good temp to pull at. You can get by with a little higher temp, if it helps keep the peace.
    From the pictures, it looks like it has shrunk a bit, which is my signal that it has been cooking long enough.
    Enjoy!
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  • Grillmama
    Grillmama Posts: 194
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    Thank You!
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  • Stanley
    Stanley Posts: 623
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    I'll just about guaranty that chicken will be incredible. Like Al said, EggBirds are oh-so moist.
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  • EgginDawg
    EgginDawg Posts: 747
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    I cooked one myself using John Henry's Pecan and a little Bad Byron Butt Rub this afternoon. I used Bud Lite Lime beer in the butt.
    Unfortunately there is no food porn as we dove-in before I could get the camera out. It still amazes me how juicy the birds get when using the BGE.
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  • East Cobb Eggy
    East Cobb Eggy Posts: 1,162
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    I agree. Chicken on the EGG is pretty outstanding and a remarkably easy cook.

    Greg
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