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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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03-21-2009, 11:10 AM | #1 |
Is lookin for wood to cook with.
Join Date: 02-27-09
Location: Norco, CA
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UDS Beer Can Chicken
Hey guys,
I am planning on doing some beer can chickens on my UDS later today. I am just wondering what temp I should smoke these at? I have seen people that do it at ~225 and up to over 300. Why would someone cook them at a higher temp, I thought BBQ was "low and slow"? Thanks, Matt Weber |
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03-21-2009, 11:47 AM | #2 |
Full Fledged Farker
Join Date: 06-16-08
Location: Watha, NC
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You can cook low until they are about done, then open the intakes and let her rip to get your skin crispier. If you don't finish with high temps the skin will be rubbery. At least that's my experience. Good luck and let us know how it turns out.
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03-21-2009, 11:49 AM | #3 |
Full Fledged Farker
Join Date: 09-05-07
Location: Cardiff by the Sea CA
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I did mine at 325. I like the slightly higher temp for chicken cause it crisps up the skin, and its done in like 1.5-2 hours.
I have cooked them "low and slow" before 225-250 degrees, but I prefer the higher temp.
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[CENTER][B][URL="http://www.notleyque.com"]www.notleyque.com[/URL][/B][/CENTER] [CENTER][URL="http://mimttm.wordpress.com/"][B]http://mimttm.wordpress.com/[/B][/URL][/CENTER] [CENTER][B]Notley Que BBQ: Southern California's Finest BBQ Catering[/B][/CENTER] [CENTER][B][FONT=Arial Black]Meat is Murder......Tasty Tasty Murder[/FONT][/B][/CENTER] |
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03-21-2009, 12:12 PM | #4 |
somebody shut me the fark up.
Join Date: 10-27-06
Location: Bothell WA
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I do mine at 225* pit (grate temps are higher) 3+ hours. I'm going for the smoked flavor and don't worry about the skin on the BCC's.
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Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com |
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03-21-2009, 12:16 PM | #5 |
Quintessential Chatty Farker
Join Date: 08-02-07
Location: Cozad, Nebraska
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I go for 275* on mine, though I rarely do BCC's.
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"Bring it on, you bananna thong wearing killer of brisket!"-Chambers If you really care about this place, you'll show some respect for it. Your beard is so stupid, it took two hours to watch 60 Minutes. |
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03-21-2009, 12:18 PM | #6 |
is One Chatty Farker
Join Date: 02-06-09
Location: Fort Collins, Colorado
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Hey Matt,
Chicken is very forgiving. In my experience I have tried cooking beer can chicken from anywhere between 225 and 325. They all turned out well. The key is to keep an eye on the chicken's internal temp. Your chicken is done when the breast is at 160 degrees no more. The thigh will usually be warmer, about 170 to 180. So for me... I tend to cook beer can chicken at lower temps. This allows for more time to hang out by the cooker and drink more alcohol. Cooking the bird at higher temps shortens the time and will produce a crispier skin, but I love Qing too much to rush the process. In the future you should consider brining the birds also. I will leave mine in the brine overnight. Since you are cooking today you don't have that much time. When cooking at lower temps, I recommend crisping the skin directly over hot coals when you remove the birds from the cans. Just a minute or two on all sides. I do this because the skin turns out a little rubbery from cooking with all wood at lower temps. If the coals are blazing the skin will probably tear quickly so be careful, let the fire cool down slightly. Lastly, don't forget to let the birds rest for at least 20 minutes before "digging in".
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Jeffro - Lang 60 Patio - Orange Splash-Proof Thermapen - Maverick ET-732 - 2 Weber Kettles |
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03-21-2009, 05:05 PM | #7 |
Is lookin for wood to cook with.
Join Date: 02-27-09
Location: Norco, CA
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Thanks for the tips guys. I am smoking them ~225 and them going to crank it up as they get closer to 160 so that the skin gets a little toasty.
Rubbed Waiting sucks Thanks, Matt Weber |
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03-21-2009, 05:18 PM | #8 |
Full Fledged Farker
Join Date: 01-03-08
Location: Norco, CA
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Hey Rookie, you doing beer bottle chicken?
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[I][B]Bill [/B][/I]:cool: CBBQA Member #1218 KCBS Cert. Judge #23431 s.U.D.S. (small 30 gal. UDS) UDS Brinkman vertical Smoke 'n Pit Traeger BBQ100 NorcoRednecks-UDS 85 gal/remod [I]TemequeBBQ[/I]-insulated vert smoker |
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03-21-2009, 05:42 PM | #9 |
Is lookin for wood to cook with.
Join Date: 02-27-09
Location: Norco, CA
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LOL, those are for drinkin! Got a couple of bud cans in there instead, I don't like those as much.
Thanks, Matt Weber |
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03-22-2009, 11:00 PM | #10 |
Is lookin for wood to cook with.
Join Date: 02-27-09
Location: Norco, CA
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Almost forgot to post the very tasty, finished pron...
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03-23-2009, 03:47 AM | #11 |
Quintessential Chatty Farker
Join Date: 12-15-07
Location: England
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Mmmm can I have the Parsons nose?
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www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla *250 gallon cooker- 'The Meat Beast!!'* British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009
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03-23-2009, 07:22 AM | #12 |
Babbling Farker
Join Date: 08-24-08
Location: Appleton, Wi
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good looking birds,
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Ken WSM Char-Griller Super Pro w/SFB Grill Sargent Turkey / Fish Fryer Weber Ranch Kettle "Lucky Girl" (A Stamp, 1979), [COLOR=darkorange][B]ORANGE THERMAPEN[/B][/COLOR] [COLOR=black]Proud member of the Zero's :thumb:[/COLOR] |
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03-23-2009, 07:49 AM | #13 |
is Blowin Smoke!
Join Date: 03-17-08
Location: Fort Mill, SC
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You got it right! Nicely done.
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Butts-N-Gutts BBQ Team UDS (born on July 2008 ) Custom Brick BBQ grill Weber 22.5 Blue Kettle (CL rescue) Turkey Fryer Superbly accurate, ferociously fast, RED THERMAPEN "Certified MOINK Ball Maker" 2008 www.southerntreats.blogspot.com |
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03-23-2009, 08:10 AM | #14 |
Full Fledged Farker
Join Date: 03-09-09
Location: cumberland md.
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very nice looking, and I would agree, low and slow makes for rubbery skin
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03-23-2009, 09:36 AM | #15 |
is One Chatty Farker
Join Date: 09-10-08
Location: Ellis Co. KS
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That makes me hungry! Next time, try it Spatchcock and save your beer for what it was meant for....Drinkin'!
I was always been a firm believer that BCC was moist & flavorful because of the beer can...but then I read the thread on here that disputed it...so I tried a BCC and a Spatchcock on seperate cookers and both were juicy and flavorful...couldn't tell the difference. Try it for yourself sometime...
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~~~~~~~~~~~~~~~~~~~~~~~ Shawn aka: [B]BUBBA's QUE CREW Competition Team[/B] Blue Weber Performer w/SS top & gas assist Weber One Touch Gold & a Weber 22 1/2" Silver Traeger Jr 2 UDS's Born 9-19-08 & 3-6-09 Weber Smokey Joe Platinum [COLOR=red][COLOR=black]Super Fast[/COLOR][B] RED THERMAPEN[/B][/COLOR] "If you got them by the MOINK balls, their hearts and minds will follow" -John Wayne |
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