joenamy
Well-known member
I am thinking of doing a couple of beer can chickens on my UDS for New Years Eve. I am asking, once again, for y'alls help. I need temps, how long to cook the bird etc... Thanks in advance!!!!!
I would smoke them for a hour and something at high temp like 350-375-ish and pull the birds when they're 170F internal in the breast.
I think i might do some moink balls as well as a naked fatty!!!!! Can y'all tell Im hungry when I come off of night shift!!??:mod:
Phub's got it. I usually pull mine at 160 in the breast and 170 in the thigh. 'Course I usually spatchcock. But either way, you're gonna have a bit of residual cooking after pulling, especially if you foil wrap/cover and let 'em rest.
Good luck!
Good advice so far!
300-350 it usually takes about an hour, I pull at 160 in the breast and usually the thigh is around 175-180 (I like the thigh as close to 180 as possible).
1 tip I've learned that seems to help - use a warm can of beer. If you only have refer'd ones, run it under warm/hot water for a few min untill it doesn't feel cold any more, just helps speed up the cooking time a bit. Oh and, open it in the sink! :wink:
I also pour out 1/4 of the beer and punch a ring of holes around the top of the can, lets more moisture out?
Last thing - take the flap of skin from the top of the breast side and pull it over the neck hole and pin it to the back with a couple of toothpicks, it looks nicer and will hold the moisture inside.
Post some pics for us!