Another Beer Can Chicken.

Discussion in 'Grilling Chicken' started by njmeathead, Jan 5, 2014.

  1. Off from work, lakes are frozen over, no Stripers around, and no hunting on Sundays...What am I to do?

    Beer can chicken!

    Started by brining it for 6 hours. The brine was your basic brine with some generic poultry seasoning and a splash of lemon juice added to it. I'm using the gas grill, smoker is buried in a beautiful snow/ice mix. I seasoned it with Myron Mixons' "The only other rub you'll ever need" rub. Made a packet of some Mesquite chips to give it a little smoke. And threw on some taters for a side dish, they were rolled in olive oil and sprinkled with salt. Put them on about a hour before I planned on serving, believe it or not the grill makes a good baked potato, just flip it half way through or you'll get that nasty hard pad on the bottom.

    If anyones interested I have a old Coleman grill with three burners running back to front. I leave the center one off and put the chicken over it. The other two I leave on the lowest setting. Put the potatoes over either one thats lit. And I put the packet with wood chips on the heat shield over either lit burner.



    Sitting pretty on a can of Bud, I promise the can is there, this was the smallest bird in the store when I went.

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    Done. Took a little over 2 hours. Pulled it at 160* and tented it with foil and let carry over bring it to 167*.

    All plated up:


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    Got a dutch oven pork shoulder planned for tomorrow. I'll post that up if anyone is interested.
     
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Nice looking chicken there!!
     
  3. Thanks! The skin, while being tasty, was a little chewy. It was a roaster so I think that it was just a old bird. Had a great smoke flavor to it and the brining made the whole bird extremely juicy. Made a salad out of the leftovers and that was great to.
     
    Last edited: Jan 6, 2014

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