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Post by bbqbubs on Jul 27, 2009 16:59:01 GMT -5
Anyone have an idea or recipe on how to smoke one these bad boys. What choice of beer works best. How long to smoke it by lbs and at what temp. Thanks fellow quers
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Post by bigsteve on Jul 27, 2009 19:54:28 GMT -5
Honestly, I don't think different beer brands make much differance. I use any beer I have in the Fridge that weekend. I know some folks that INSIST water will keep the bird every bit as moist and not effect taste. Never tried it. Cooking with beer is just too kewl. Anyway, I never pay attention to time, because above all else, chicken MUST be fully cooked. So I use my thermometer. I think I did a pair of them in the my old smoker something like 4 hrs at 235*. But that gave me rubbery-yucky skin on the bird. I recommend you either smoke at around 350*, or else start low and finish high to crisp up the bird. You could even throw it on a waiting grill when it's done smoking. If you don't eat the skin, then it doesn't matter. Birds at 350 (4lb) usually take a few minutes shy of 2 hrs if I recall.
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Post by bbqbubs on Jul 27, 2009 21:03:21 GMT -5
Honestly, I don't think different beer brands make much differance. I use any beer I have in the Fridge that weekend. I know some folks that INSIST water will keep the bird every bit as moist and not effect taste. Never tried it. Cooking with beer is just too kewl. Anyway, I never pay attention to time, because above all else, chicken MUST be fully cooked. So I use my thermometer. I think I did a pair of them in the my old smoker something like 4 hrs at 235*. But that gave me rubbery-yucky skin on the bird. I recommend you either smoke at around 350*, or else start low and finish high to crisp up the bird. You could even throw it on a waiting grill when it's done smoking. If you don't eat the skin, then it doesn't matter. Birds at 350 (4lb) usually take a few minutes shy of 2 hrs if I recall. Thanks for the info, now a simple question.....do u leave the beer completely full or half...does it matter? |
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Post by planeguy on Jul 27, 2009 21:41:23 GMT -5
I have cooked countless beer can chickens. You can use anything from beer, soda, water. I have even gone as far as filling up a beer can with red wine...and I used Oak wood chips from a wine barrell. Real Interesting Flavor.
In my opinion: Whatever liquid you choose is just meant to keep the chicken moist and really doesnt affect the flavor. I also like doing them on the grill as you get that nice crispy skin.
As far how much liquid to leave in the can...I have always used 1/2 and its never been an issue.
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Post by bigsteve on Jul 27, 2009 21:50:07 GMT -5
I always use the can half full. The first recipe I tried said to do that, and I never questioned it. A full can would likely bubble or boil over. Don't forget to pin the neck closed using the loose skin and a toothpick, or set something like a small potato in the neck opening. You want as much steam to stay in the cavity as possible.
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Post by bbqbubs on Jul 27, 2009 22:45:41 GMT -5
I'm going to give her a shot, i did a whole chicken and turkey with my s'nator and they both came out excellent just wanna take the next step.
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Post by vermin99 on Jul 30, 2009 10:38:21 GMT -5
Use a half can of beer or whatever liquid you want. I have noticed that the level of the liquid actually increased after the cook was done. A guy at work does beer can chicken all the time and he noticed the same thing. I'm thinking of doing cornish hens next time I want beer can chicken. I heard Red Bull cans work perfect for them.
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Post by mikelindner on Jul 30, 2009 13:19:28 GMT -5
The Red Bull Cans are absolutely perfect for the cornish game hens, that I can attest to.
I also managed to get one of those ceramic beer can chicken cookers from Bass Pro Shop for a birthday a few years ago. The Red Bull came from the shear disbelief of a friend who didn't believe it would work ^_^
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Post by bbqbubs on Aug 5, 2009 23:59:26 GMT -5
The Red Bull Cans are absolutely perfect for the cornish game hens, that I can attest to. I also managed to get one of those ceramic beer can chicken cookers from Bass Pro Shop for a birthday a few years ago. The Red Bull came from the shear disbelief of a friend who didn't believe it would work ^_^ Sounds great thanks |
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Post by grampy39 on Apr 15, 2010 8:14:41 GMT -5
I always use the can half full. The first recipe I tried said to do that, and I never questioned it. A full can would likely bubble or boil over. Don't forget to pin the neck closed using the loose skin and a toothpick, or set something like a small potato in the neck opening. You want as much steam to stay in the cavity as possible.  belated thanks to bigsteve! a spud in the neck cavity! simple, yet brilliant! |
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Post by chrisbeer on Feb 17, 2012 11:44:30 GMT -5
I have a couple tips regarding making beer can chicken, including a great spice rub. Some tips mentioned above are 100% spot on, definitely always a half full can (just an excuse to drink beer!), and popping some holes on the top of the can also allows better steaming. If you are a sangria person, you can even use that, it makes for a pretty tasty bird. There is a great recipe below that has the spice rub on it. adlibrecipe.com/beer-can-chicken-with-a-13-spice-rubdown/ |
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Post by flbuckeye on Mar 28, 2013 16:43:17 GMT -5
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BB-Kuhn
Full Member
More knowledge and experience than I ought to have!
Posts: 31
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Post by BB-Kuhn on Mar 30, 2013 10:25:37 GMT -5
I read this a couple years ago and did his butterfly alternative method. It tastes exactly the same. While I am not all that concerned about the can as a danger, I do think the beer is nearly pointless after comparing both methods.
I only can them if I am cooking more than one chicken at a time - smaller footprint than the butterfly bird - I can cook two and still be indirect on my 22.5
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BB-Kuhn
Full Member
More knowledge and experience than I ought to have!
Posts: 31
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Post by BB-Kuhn on Mar 30, 2013 10:27:26 GMT -5
If you are doing beer can, I wouldn't smoke the chicken - the lower temp doesn't work as well. I set up a 2-zone and get a whole chimney of coals with two or three chunks of cherry wood mixed in. Skin gets crispy and tastes like bacon! Done in just over an hour also.
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