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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 09-07-2008, 03:47 PM   #1
TNinSC
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Default 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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Unread 09-07-2008, 03:50 PM   #2
nmayeux
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I do mine for a couple of hours at around 300*.
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Unread 09-07-2008, 04:03 PM   #3
Meat Burner
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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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