how did i screw up a beercan chicken

flanntastic

Smoke Blower

Original poster

Dec 17, 2010

84

10

Cincinnati Ohio

• Jun 18, 2011

• #1

so i am making a butt for Fathers day tomorrow, and thought i would try a beercan chicken while i wait.   Rubbed the chicken with brown mustard and rubbed it down with some rub i had.    Filled the can with apple juice/chicken broth/garlic, turned the smoker up to 275 and let it go.    (i sat the beercan on a cedar plank to keep it steady)  after three hours it finally reached 165 at the breast, i let it sit for 10 minutes then cracked it open.   I checked the breast temp with both a maverick and a kitchen thermometer at 165-170.    The breast looked fine but had no taste.....i could taste the smoke but thats it.

BUT...

the legs, and around them were pink, and since a electric smoker doesn't get a smoke ring not sure what happened. if the breast hit 170 shouldn't the legs have been cooked?  i tried to check temps of the legs but it had cooled down enough that i couldn't get accurate reads.  

could i have got pink color from smoke or was it not cooked (we didn't eat that part)

 

meateater

Legendary Pitmaster

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Oct 17, 2009

8,983

63

Hendertucky, Nv.

• Jun 18, 2011

• #2

The pink has to be from a smoke ring if the breasts are done. Electric smokers do indeed gate a smoke ring. 

 

ellymae

Master of the Pit

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Mar 21, 2009

1,391

90

Southeastern PA

• Jun 18, 2011

• #3

I usually check the breast and the thigh - can't be too careful with chicken.

 

captturbo

Smoke Blower

May 4, 2011

146

12

SW Florida

• Jun 18, 2011

• #4

I wonder if that wood plank might have shielded the leg area from getting as much heat as the breast?

 

rowdyrawhide

Smoking Fanatic

Jul 24, 2010

372

19

Topeka, KS

• Jun 18, 2011

• #5

did the leg and thigh pull from the body easily, if so i'll bet you got a smoke ring and you are GTG

 

flanntastic

Smoke Blower

Original poster

Thread starter

Dec 17, 2010

84

10

Cincinnati Ohio

• Jun 18, 2011

• #6

CaptTurbo said:

I wonder if that wood plank might have shielded the leg area from getting as much heat as the breast?

Click to expand...

thats what i was wondering

 

venture

Smoking Guru

OTBS Member

Aug 1, 2008

6,948

73

Central California

• Jun 18, 2011

• #7

I can't really say.  With the beer can, I would have made sure it was only about half full to be sure it got to boiling or simmering temps.  Also, I would never place it on a plank, cause that could keep it from boiling or simmering.  Keep at it and keep experimenting.  You will get it.

Good luck and good smoking.

 

captturbo

Smoke Blower

May 4, 2011

146

12

SW Florida

• Jun 18, 2011

• #8

They make wire stands that you can buy to hold the can which might work well on our smoker grates.

 

tjohnson

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Dec 29, 2009

5,600

139

Savage, MN

• Jun 18, 2011

• #9

I just did a beer can chicken, and it was wonderful

We do them on the grill, and the heat ends up cooking it more like a broasted chicken

I use a beer can chicken holder and set it on a pan.  The drippings drop into the pan and steam back up the chicken.

Did not like the way they cam out in my smoker

I also think the plank deflected too much heat, and you ended up with a smokey baked chicken

Todd

 

Last edited: Jun 18, 2011

billbfoot

Newbie

Jan 9, 2008

17

10

• Jun 20, 2011

• #10

I've done beer-can chicken several times.  On one occasion, I thought it was up to temp... checked with a meat thermometer, took it off the heat (grill), let it rest... when I cut into it, some of the meat was still not fully cooked.  Had to throw the whole thing out.  Very frustrating.  I chalked it up to maybe still being frozen a bit (especially internally) when I started it.

 

SmokinAl

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Jun 22, 2009

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Central Florida (Sebring)

• Jun 21, 2011

• #11

I do beer can chicken & turkey all the time. It always comes out good. I didn't think you could mess one up. It must have been the plank.

 

alaskanbear

Smoking Fanatic

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Apr 24, 2011

664

25

Winnsboro, Texas

• Jun 21, 2011

• #12

I would have to agree that placing chic & can on plank prevented the heat from hitting both the can properly as well as the butt/legs of the chic.  The plank inhabitted the rising heat to enter the cavity of the bird and thus didnt allow the can of juice to steam.  JMHO..

Rich