Beer can chicken.

JerryA · Newbie Joined: 09 Aug 2005 Posts: 25

I've always wanted to try beer can chicken. My questions are...Is it possible in a smoker?? and should it cook w/ or w/out the skin?

dholcomb1946 · Posted: Thu Aug 11 05 11:08 am Post subject: Beer can birds

Works fine in smoker. I leave the skin on. Drink 1/2 the beer, put savory seasonings of your choice in, stir & stuff the bird on it. There are racks made that will keep the bird from falling over, or you can pull the legs forward to balance. Pull the neck skin over the top hole to seal the bird & keep the moisture inside. OR stuff a small potato in it.

I rub the outside just like I would do if butterfly smoking it.

JerryA · Newbie Joined: 09 Aug 2005 Posts: 25

Thanks. I can't wait to cook my first one.

About those stands. Are they really necessary?
Are the legs sturdy enough, or might they move and cause the bird to tip?

allsmokenofire · Posted: Thu Aug 11 05 9:12 pm Post subject:

The legs are sturdy enough, like dh said just pull the legs forward and it will balance like a tripod. If they were still gonna be movin' any, they would probably do it when you shove the can in Laughing

Good Luck!!
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JerryA · Newbie Joined: 09 Aug 2005 Posts: 25

Thanks Allsmoke.

ChiefAutoParts · Joined: 22 Jun 2005 Posts: 10 Location: Utah

I tried one in my electric water smoker and it turned out pretty good. I left it in there at about 250 for 6-plus hours and left the skin on. I eneded up tossing the skin when we ate it, though.
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mding38926 · Posted: Tue Sep 06 05 1:17 am Post subject:

Did 2 beer can chickens on the smoker on Saturday. They were absolutely the 2 most succulent and best tasting birds I have ever had. Smoked them for about 5 hours. Can't wait to try it again.
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pappy9516 · Joined: 04 Oct 2005 Posts: 16

Walmart has holders in the poultry section for pretty cheap. Try the tips I sent private.

BarbeCrue · BBQ Fan Joined: 08 Jan 2006 Posts: 286

I bought myself a chicken today for a little project. I have had pretty good luck with my chickens thus far.

I started out by putting some rub inside the chicken then I sprayed a little olive oil onto the chicken. I covered the entire chicken with rub, covered and put in the fridge for 2 hrs.

I placed a pan of water and beer into the "barbesmoker" underneath the grill. I seasoned the water with cilantro, black cracked pepper, cinnamon, rosemary and garlic cloves.

For smoke, I used Apple and Cherry wood with a half palmfull of hickory and mesquite mixture ( I usually find mesquite to strong for long smoking)

Bringing the barbesmoker up to 250 degrees, the smoke was ready to go.

I placed the chjcken on a 3/4 full tall beer can and placed over the pan of water, closed the lid and watched the temperature.

On the hour, I would spray with a light mixture of worchestershire and apple cider vinegar along with some real apple juice.

Every other hour, I would spray with a combination of Canadian whisky (Rye ) and real apple juice.

Each spray is applied lightly as to not wash away the rub.

The bird was cooked at 200 for 2 hrs and came out great!!!

Steve-O · Posted: Mon Jan 09 06 10:50 am Post subject:

What temp did you smoke it and how did the skin come out?

Nice recipe!
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dabaslab · BBQ Pro Joined: 06 Oct 2005 Posts: 515

I love beer can chicken. Perhaps my favorite way to cook a bird. A couple of things that I do that works real well are:

1) When preparing the bird I work my fingers under the skin from neck to tail seperating the skin from the meat. I apply my rub under the skin. But sure to add rub to the beer and inside cavity of the bird also.

2) Brush the skin with olive oil and apply rub to outside also.

3) Stuff a piece of validia onion (when in season) in the neck of the bird.

Smoking works get but I prefer direct grill over medium heat. The bird will be perfect in 1.75 to 2 hours and the skin will be out of this world.

Dab
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BarbeCrue · BBQ Fan Joined: 08 Jan 2006 Posts: 286

I also put rub under the membrane of the skin to get the flavors in there..

The bird turned great and the skin was as though it came right out of a deep fryer.Very crispy and lots of flavor. I should mention that 3/4 of the way through, I sprayed the bird with olive oil to crisp the skin.

It wasn't my best bird to date, but it was something new.

big_jake · Posted: Mon Feb 13 06 9:57 am Post subject: b.c.c.

http://www.thesmokering.com/forum/viewtopic.php?t=2363

Very Happy

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Weber kettle

don06 · BBQ Fan Joined: 14 Mar 2006 Posts: 134

How good is it with a coke?

Don

allsmokenofire · Posted: Tue Mar 21 06 2:33 pm Post subject:

BBQ Nut · Posted: Tue Mar 21 06 9:45 pm Post subject:

Coke? I like to keep it original! 1 for the bird and the other 5 or 11 for the cook Very Happy

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Cold Beer and Smoke.........what could be better.

SNS · Joined: 15 Feb 2007 Posts: 15

Mikesooner · Posted: Sun Jul 29 07 11:08 pm Post subject:

Do any of you brine before the beer can injection? Shocked

BubbaRib · Newbie Joined: 08 Oct 2005 Posts: 70 Location: Ohio

Haven't injected or done this on the smoker yet..... But, this is some of the best chicken I have had.... Took a few ideas from here an tried my own idea.

http://www.thesmokering.com/forum/viewtopic.php?t=4109&highlight=

Let me know if you try it...

Mikesooner · Posted: Tue Jul 31 07 1:32 pm Post subject:

Thanks Bubba..sounds tasty!! Very Happy