Brined Dr Pepper Can Chicken

Ross in Ventura · April 2010

Brined this bird for 3-hrs.

Rub with melted butter, a rub I made, and Simply Marvelous Sweet and spicy

Platesetter with leg up with three 1/2-in. copper elbows for spacers

Then the pizza stone.

Chicken on can-stand. Egg @325*-350*

Done in two hours

Served with smashed potatoes. The chicken was real moist and full of flavor

Recipe: Rub 2t chili powder, 2t salt, 2t brown sugar, 1t freshly ground black pepper, 1t Ground cumin, 1/2t garlic powder, 1/4t cayenne pepper.

Recipe: Potatoes 2 russets, 3 white rose boiled with 6 cloves garlic, Smashed with butter, salt, white pepper and Greek yogurt.

Thanks for looking.

Ross

Hungry Celeste · April 2010

I've tried ginger ale, tea, beer, and cola--can't say that the liquid involved made much difference in the flavor. The chicken in the pic looks pretty large. I tend to favor smaller chickens for on-the-can roasting, like 3.5 lbs or less (can be hard to find small ones).

Ross in Ventura · April 2010

The beer/Dr. Pepper can base certainly produces a very moist chicken and that is what it is supposed to do.

Ross

PhilsGrill · April 2010

I think that is pretty much true. There have been multiple cooks on the web trying to infusion flavor using a beer can and they all have said that it does not work. It simply does not get hot enough to boil the liquid to do anything. It tends to be physiological as you 'really' want to taste something.

I just do half cocked chicken now.

Big George's BBQ · April 2010

Ross that looks really good

Beli · April 2010

Ross wish we could get birds that size here.........o yea we can ...probably turkeys :laugh: Great looking bird!!

Hoss · April 2010

YUMMEE! Sounds and looks DELISH!

Brined Dr Pepper Can Chicken

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