First Beer Can Chicken

Discussion in 'Poultry' started by nola saints smoker, Mar 24, 2010.

  1. Since I am new to smoking, I figured I would try something easy. Kinda hard to ruin chicken, so I decided to do a beer can chicken. I oiled the bird down w/ EVOO and seasoned it with Adreneline Chicken seasoning. Placed it on the KEG (first use) at 275 and cooked it for approx 4 hours. I was kinda anxious to see what the product looked like, and when I opened the lid, I was amazed at the color. I let the bird rest for 15-20 minutes and finally cut into the breast. It was the juciest, most tender chicken I ever cooked. The meat basically fell off the bone.

    This past weekend, I grilled 6 ribeyes. Seared them at 700 and cooked them to medium well. When I removed them from the grill and placed them on the plates, they were really juicy and tender. Everyone said they were the best steaks they have ever eaten. Had a slight smoke test.

    Can't wait for the coming weekend to practice a little more.
  2. rbranstner

    rbranstner Smoking Guru OTBS Member

    Oh yea I love Beer Butt Chicken!
  3. caveman

    caveman Master of the Pit SMF Premier Member

    And were are the qviews?? Hmmmmm??
  4. I'm trying to figure out how to post a picture. It says my file is too large.
    Any suggestions??
  5. rbranstner

    rbranstner Smoking Guru OTBS Member

    Load them onto photo bucket then post the link onto SMF.
  6. rbranstner

    rbranstner Smoking Guru OTBS Member

    [font=&quot]Check out these directions on how to post to photobucket then to SMF. [/font]


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    [font=&quot]both a ServSafe Instructor and a HACCP Instructor.[/font]

    [font=&quot]Here you can get the 2009 USDA Food Safety Guide from his site.[/font]

    [font=&quot]How to post Qview to Forum:[/font]

    [font=&quot]When you uploading to Photobucket I always use the Large IMG setting, 640 x 480 it is a nice size...[/font]

    [font=&quot]Everyone here enjoys seeing the Qview so be sure to post plenty of pics...[/font]

    [font=&quot]Large ones that us old people with bad eyes can see.[/font]


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  7. Here'd a few pictures. Not the best looking but the taste was amazing. With a little more practice, the appearance will get better.
  8. ak1

    ak1 Master of the Pit OTBS Member

  9. treegje

    treegje Master of the Pit

    That had to be good
  10. mama's smoke

    mama's smoke Smoking Fanatic SMF Premier Member

    How was the skin? I usually do my Beer Butt Chicken on my Weber gas with indirect heat and chips in foil packets -- just because we like the crispier skin. But yours looks amazing. [​IMG] I think this weekend I will try it in the smoker for 1 to 1 1/2 hours, just to get the real smoke taste, then move it to the Weber gas.
  11. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Now your yard bird looks great and you say that you have never smoked anything before. It looks like you have been smoking for years. You deserve some [​IMG]for sure for pulling off a good first smoke.
  12. labongio,

    The skin was crispy. I think the EVOO may have played a part in getting the skin crispy. I don't like the rubbery skin when the birds are cooked at low temps. I increased the temps to about 325 during the final 30-45 minutes.

    This weekend I am planning another cook with chicken, boston butt and maybe some ribs. I believe I will inject the chicken and also the butt just to see how they come out.

    I'll post some before and after pictures.

    I also had one beer butt chicken that came out bad. The breast was dry and the thigh/legs were under cooked. I used a Polder thermometer and removed the bird at 190. I threw it in the field behind my house for the coyotes to eat. As they say, practice makes a perfect smoker, so I intend on practicing on the weekends.
  13. northern greenhorn

    northern greenhorn Master of the Pit SMF Premier Member

    Nice job on the bird, looks very tasty [​IMG]
  14. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member


    We grill Beer Can Chicken almost every week from now until October.

    I use a little Olive Oil and "Canadian Steak Seasoning" on the skin and it's like candy!!!

    Just did one for my parents today.


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