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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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09-07-2008, 03:47 PM | #1 |
Knows what a fatty is.
Join Date: 08-25-08
Location: South of North Carolina
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UDS Beer Can Chicken
Got a couple questions. What temp. and how long? I'm guessing 225-250 for 3 1/2 hours or so. Am I close?
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09-07-2008, 03:50 PM | #2 |
Babbling Farker
Join Date: 04-03-05
Location: Marietta, GA
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I do mine for a couple of hours at around 300*.
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Noah \#/ Nauti-Que BBQ Team Pitmaster and KCBS CBJ & CTC Lang 60 Marie Laveau Deep South Single Chamber Glenda WSM 22.5 Asmarelda 22.5 OTG Samantha Weber Genesis Mocha |
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09-07-2008, 04:03 PM | #3 |
Quintessential Chatty Farker
Join Date: 02-22-07
Location: Springfield, MO
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TN, don't think it will take quite that long. Not sure but seems like the last one I did was 2 1/2 - 3 hours. My preference is to do a spatchcock on the drum. Really comes out super moist. Just keep an eye on the meat temps. Let us know how it works out.
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my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155 |
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