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Old 12-31-2010, 02:30 AM   #1
joenamy
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Default Beer can chicken, HELP!!!!

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!!!!!
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Old 12-31-2010, 02:37 AM   #2
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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.
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Old 12-31-2010, 02:42 AM   #3
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Thanks, Phubar!!


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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.
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Old 12-31-2010, 04:39 AM   #4
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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!!??
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Old 12-31-2010, 05:54 AM   #5
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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!
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Old 12-31-2010, 06:04 AM   #6
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Quote:
Originally Posted by joenamy View Post
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!!??

Do it!!!
I thought you were nightshifting...usually it's kinda quiet out here in the morning.
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Old 12-31-2010, 06:50 AM   #7
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Quote:
Originally Posted by Wampus View Post
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!
I agrre with Wampus. Pull at 160 or maybe 165 breast temp. Let rest for 15 minutes and carve/eat. Good stuff, Maynard!
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Old 12-31-2010, 10:34 AM   #8
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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!
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!
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Old 12-31-2010, 11:36 AM   #9
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Pretty sure I'm going to have to try all this.

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Old 12-31-2010, 11:49 AM   #10
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Quote:
Originally Posted by KnucklHed BBQ View Post
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!
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!
Interesting, I hadn't thought of pinning a flap of skin over the neck hole. I typically use my ceramic chicken head because it's good for laughs or have stuffed a wedge of apple or potato in it.



You'll find lots of people who prefer spatchcock chicken instead of beer can chicken and tests like this. Personally I need to do some more of my own testing before I draw a conclusion as right now I like the taste of either method.
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Old 12-31-2010, 12:02 PM   #11
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Oh man! I want one of those!!!




I also tuck the wing tips up and over the flap of skin in the eldow joint - looks nicer and helps keep the tips from burning/looking bad... moves the wing away from the breast to help it cook more evenly too.

You can kinda see what I mean in this pic of spatched birds on the kettle

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Old 12-31-2010, 12:17 PM   #12
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I get a 500ml Can of beer, drink half, add 1 or 2 Tbsp of rub to the beer - oh - and I use a normal hand held can opener to cut the top off the cane - that way its easy to get the spice in and allows more vapours into the inside of the chicken...

While beer can is fun - I really do wonder if it does anything given I find a spatchcocked chicken to be almost the same on the egg... Never really taste the beer and I pull with a thight at 170 and rest for at least 20 mins - allows juice to disperse and it should finish to 180 after that rest (tented with foil of course)...
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