Beer can chicken, HELP!!!!

joenamy · 12-31-2010, 02:30 AM

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!!!!!

Phubar · 12-31-2010, 02:37 AM

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.

joenamy · 12-31-2010, 02:42 AM

Thanks, Phubar!!

Quote:

Originally Posted by Phubar

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.

joenamy · 12-31-2010, 04:39 AM

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!!??

Wampus · 12-31-2010, 05:54 AM

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!

Phubar · 12-31-2010, 06:04 AM

Quote:

Originally Posted by joenamy

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.

Mitch · 12-31-2010, 06:50 AM

Quote:

Originally Posted by Wampus

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!

KnucklHed BBQ · 12-31-2010, 10:34 AM

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!

Nickos · 12-31-2010, 11:36 AM

Pretty sure I'm going to have to try all this.

Sent from my HTC Droid Incredible using Tapatalk Pro.

R2Egg2Q · 12-31-2010, 11:49 AM

Quote:

Originally Posted by KnucklHed BBQ

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.

KnucklHed BBQ · 12-31-2010, 12:02 PM

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

Bacon_99 · 12-31-2010, 12:17 PM

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)...

12-31-2010, 02:30 AM	#1
joenamy Is lookin for wood to cook with. Join Date: 11-28-10 Location: Troy, NC Downloads: 0 Uploads: 0	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!!!!! __________________ 1-UDS...22.5 in Weber Kettle...Charbroil Gasser

12-31-2010, 02:37 AM	#2
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	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. __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012 *Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow

12-31-2010, 04:39 AM	#4
joenamy Is lookin for wood to cook with. Join Date: 11-28-10 Location: Troy, NC Downloads: 0 Uploads: 0	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!!?? __________________ 1-UDS...22.5 in Weber Kettle...Charbroil Gasser

12-31-2010, 05:54 AM	#5
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN Downloads: 0 Uploads: 0	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! __________________ Big JT's Smokin' BBQ Competition Team “If we could change ourselves, the tendencies in the world would also change. As a man changes his own nature, so does the attitude of the world change towards him. We need not wait to see what others do.” - Mahatma Gandhi

12-31-2010, 10:34 AM	#8
KnucklHed BBQ is Blowin Smoke! Join Date: 10-14-09 Location: Kalispell, Montana Downloads: 4 Uploads: 0	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! __________________ Hybrid Pellet Pooper "The Meat Vault" - 3 *RED* Weber Kettles O, H (with Cajun Bandit Mod) & pre '79 - *Black* OT Platinum (DH) - SS AusPit - Rib-O-Lator - SJ UDS (DI) - *CRAZY FAST* Yeller Thermapen *We shall throw our bacon wrapped all beef justice upon the wooden skewers of truth to be held on high and let them know that we will not stand for this. ~Butz* (\__/) (='.'=) (")_(")

12-31-2010, 11:36 AM	#9
Nickos Full Fledged Farker Join Date: 01-03-10 Location: Northren Minnesota Downloads: 0 Uploads: 0	Pretty sure I'm going to have to try all this. Sent from my HTC Droid Incredible using Tapatalk Pro.

12-31-2010, 12:02 PM	#11
KnucklHed BBQ is Blowin Smoke! Join Date: 10-14-09 Location: Kalispell, Montana Downloads: 4 Uploads: 0	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 __________________ Hybrid Pellet Pooper "The Meat Vault" - 3 *RED* Weber Kettles O, H (with Cajun Bandit Mod) & pre '79 - *Black* OT Platinum (DH) - SS AusPit - Rib-O-Lator - SJ UDS (DI) - *CRAZY FAST* Yeller Thermapen *We shall throw our bacon wrapped all beef justice upon the wooden skewers of truth to be held on high and let them know that we will not stand for this. ~Butz* (\__/) (='.'=) (")_(")

12-31-2010, 12:17 PM	#12
Bacon_99 Full Fledged Farker Join Date: 01-18-10 Location: The world's 2nd coldest capital... Downloads: 0 Uploads: 0	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)... __________________ Matt - Large BGE & Broil King Gasser - Fastest ORANGE Thermapen in the Universe

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