First smoked beer can chicken! W QVIEW!!

Discussion in 'Poultry' started by bluebombersfan, Sep 24, 2011.

  1. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Here are a few shots of my first chicken I did a few days ago! 

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    I brined the chicken for ten hours then rinsed twice.  Then I drank half the beer and added two tsp. of Jeff's  rub to the can.

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    Then I rubbed the bird down with EVO and another two tsp. of Jeff's rub.  I also stuck a few small cubes of butter under the skin you can kind of see it under the skin around the neck.  Then put it in the MES with my AMAZN smoker filled with Maple.  I only lit one side for a light smoke.  And had the MES set to 250.

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    Back shot

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    A couple shots after three hours!!

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    And a little bear view!!!  Just look at how juicy that is!!

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    A final shot of the breast!!  You can see how juicy it was from the moisture on the knife!

    I was blown away by how good this chicken was.  Honestly it was the best chicken I have ever tasted!  I have never tried a brined chicken and it makes by far the most moist bird you can imagine!!  I don't think I will ever cook a chicken with out brining it first.  My imagination is already running wild with different flavor combinations!  I also have a turkey in the freezer I am going to have to try soon!!!!!!

    Thanks for looking!
     
  2. tjohnson

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

    And The Crowd Goes Wild!!!

    AWESOME!

    [​IMG]
     
  3. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Thanks Todd!  I can't wait to fill up my new AMNPS for a nice long turkey smoke!!!  I still have a bit of dust to use up.  My wife bought me some pecan bradley bisquettes for Fathers day not knowing I could use them.  I tired putting them in an old blender and then using that in the AMAZN.........didn't go so well! 

    Brian 
     
  4. tjohnson

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

    I ruined a good food processor doing the same thing!

    Todd
     
  5. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    HAHAHAHAHAHAHAHAHAHAHA........did you get the same results?  FAIL?
     
  6. [​IMG]   NICE!

    That bird looks fantastic. What was in your brine if I may ask?

    I smoke a lot of birds and I can tell by looking it was juicy and

    full of flavor. The butter under the skin eh? I inject but will give

    that a go next time...James
     
  7. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Thanks MasterOfMyMeat the brine was one I found on this site:

    Slaughterhouse Poultry Brine By Tip Piper of Hillbilly Vittles
    1 ½ Gal Water
    ½ C Salt - Kosher
    ½ C Dark Brown Sugar
    2 tsp Garlic Powder
    2 tsp Onion Powder
    2 tsp Cajun Spice (Louisiana Cajun Seasoning)
    2 tsp Celery Seed
     

    Not sure where the brine recipe originated but thanks very much for posting!!  The butter under the skin was just kind of a last minute thing.  There was a cube of butter in the fridge so I just thought a bit under teh skin would be good! 
     
  8. jpenny2525

    jpenny2525 Fire Starter

    That's one AWERSOME looking bird! [​IMG]
     

  9. Thanks Blue, got it written down and in my book...James
     
  10. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    good looking bird, Great Q-view [​IMG]

    just sent wife to store to get

    chicken for lunch today.
     
  11. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    No problem, it was from another post but not sure where it started.  I usually like to thank people personally for sharing.

    Forgot to mention one thing I did different was I used light brown sugar instead of dark.  It was all I had. 
     
  12. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    Blue, next time cut the whole top out of the can. Also work your hand down under the skin and seperate it from the meat. All the way down the breast then run a finger around the thighs and legs too to work the skin lose without tareing the skin. Then put your rub down inside the skin directly on the meat. Put back in the fridge for a couple of hours. Sometimes I have to use a toothpick to hold the skin back up on the breast to cover the meat back up when you put it on the smoker. Try those few things and see how much better it will be.
     
  13. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    The chicken looks awesome!

    Beer can is the only way we do chicken & turkey around here.
     
  14. raptor700

    raptor700 Master of the Pit OTBS Member

    Great looking bird.

    It's amazing what a good brine will do.

    I brine my chickens for 2 days and my turkeys for 5.

    They are awesome

    Thanks for the Qview [​IMG]
     
  15. jc1947

    jc1947 Smoking Fanatic

    X2 I just had supper and that still made me hungry
     
     
  16. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Thanks everybody!!!!!!!!!!!!!!!!
     
  17. ghostred7

    ghostred7 Smoke Blower

    Looks fantastic!!!!  **wipes drool up**

    How big was the bird and how long @ what temp?
     
  18. billyj571

    billyj571 Smoking Fanatic

    [​IMG]
     
  19. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    I can't remember how big the bird was, it only took about three hours to get the breast to 170.
     
     
  20. ghostred7

    ghostred7 Smoke Blower

    Cool...thx!
     

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