For the third smoke I've done on my Masterbuilt Dual Fuel, I decided to try my hand at beer can chicken. This time round I decided to use charcoal on the smoker and learned a lot from doing it that way. It's not the greatest for using charcoal in my opinion cause it's difficult to load up the pan with charcoal once it's in place. I felt like I struggled to get it to the temp I was shooting for (325F) and was happy if I got to 300F. It seemed to settle in around 250F, so it took about 3 hours to cook the chicken to 165 degrees but it turned out great! It was quite honestly, the best chicken I've ever had (sorry Mom). So juicy and tender but not fall off the bone. To top it all off, I found a recipe online for a smoked mac & cheese and put that in there too!
Here's the results....
Here's the results....
