First Beer Can Chicken - with Q view

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

red beard

Newbie
Original poster
Apr 27, 2016
18
13
Austin, Texas
Chicken was almost 6 lbs.

Rinsed chicken off, patted it dry.

Rubbed with Jack Daniels Chicken Rub.  Injected with Butcher BBQ - Bird Booster Rotisserie.

3/4 can of Bud with some Jack Daniels rub, onion, and garlic inside it.

Green Mountain Grill with cherry Wood pellets @ 300 degrees

Took longer then I thought it would, at about 3 hours it was 165 degrees and we were all starving so I pulled it.

Some of the best chicken I have ever had.  Skin wasn't crispy enough, a bit chewy.  Maybe up the Temp??



 
Hey Red, I know that some guys, like myself whose

smokers won't go that high.

What they do is to pull the bird about ten degrees below where you want it.

Then stick it into the oven at about 425 to bring it up to the temp they wanted.

Good skin good IT all is well.

          Ed
 
Looks awesome --- beer can does nothing, and might have even slowed the cook down a tiny bit.

Consider using the stand without the can, and just flavor up your water pan with fruits, veggies and juices though.

Regardless though, chicken looked great and I don't doubt it tasted delicious
Looks-Great.gif
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky