Beer can chicken

riverrat723 · Posted: Wed, Aug 20 2008 10:11 pm Post subject: Beer can chicken

Anyone got a good recipe? I know there are some "smokers" in here and I need a recipe before Saturday, I cannot find mine. David, Brad, anyone? I have the chickens, all the spices, tell me what to mix up and rub with and smoking temp/time. Thanks

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2007 Ranger 1750VS

DavidP · Posted: Wed, Oct 01 2008 07:48 am Post subject:

Sorry Pyle I just seen the post. Well contrary to general thought on BBQ chicken, the old adage of low & slow for yardbirds don't work well. Hot & fast is the method virtually all successful BBQ competitors use.

I cook chicken at 350 degrees until the thigh is 170 degrees and the breast is 160 degrees. Thighs can survive 180 degrees but breast meat will start becoming dry as a bone at 165 degrees.

MOst folks who do beer can chicken drink the beer and use the empty can for chicken broth mixed with spices. Black peppa, seasoned salt, garlic & onion & paprika are good along with a little celery & cumin powder. Some folks use oregano but I don't like it.

Make yer rub and put liberally on inside and outside of the chicken. Now if'n I wuz with ya in person, I'd show ya how to put the rub under the skin. We just about de-skin a yardbird and re-assemble the skin after seasoning all under the skin. Makes for yummy birds.

Also can inject the birds with extra broth mixed with yer rub, then strained to remove the undissolved particles. 3 oz per bird is plenty. If's ya can miz with xanthum gum it be better. Makes birds real moist & tasty.

Or can use Chef williams butter creole turkey injection, strained, for a purty good bird too! Can also forego preinjection and save the juices that drip out of the birds by placing an aluminum pan under the chicken. After cookin, strain the juice and inject back into the bird. Let rest and then serve. This works really good as long as the juice isn't too salty. Cook a couple different ways and see whut you like best.

Just cook it hot & fast or the skin will get all rubberey instead of nice & crisp. Mouth feel is second to taste in eatin good food.

Hope this ain't too late.

Drawout · Posted: Wed, Oct 01 2008 09:06 am Post subject:

Wow David as I was reading this post I was licking my lips,This sounds good !

DavidP · Posted: Wed, Oct 01 2008 11:25 am Post subject:

Well the judges liked it too as Big Country BBQ has a bunch of trophies to prove it!

We have our own rub that was quite a number of years in the making. Although we don't compete any more, there are still some teams winning Grand Champs in both chicken & pork with our rub. Got a different deal for briskets.

Drawout · Posted: Wed, Oct 01 2008 01:22 pm Post subject:

David If you are willing to share I would like some tips on briskets.I have been doing decent ones on the smoker but I want a good flavor of rub that I can mix up.

DavidP · Posted: Wed, Oct 01 2008 04:21 pm Post subject:

Lots of salt, black pepper, garlic & onion is all you need for a brisket. Maybe some paprika for color. Salt is just about all you can over-do and it takes a lot to do that. Brisket is a big ole tough cut of meat. Take internal temps to between 195 to 205. When probe inserts easy it be done.