how did i screw up a beercan chicken

Discussion in 'Electric Smokers' started by flanntastic, 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)

    [​IMG]
     
  2. meateater

    meateater Smoking Guru SMF Premier Member

    The pink has to be from a smoke ring if the breasts are done. Electric smokers do indeed gate a smoke ring. [​IMG]
     
  3. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

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

    captturbo Smoke Blower

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

    rowdyrawhide Smoking Fanatic Group Lead

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

  6. thats what i was wondering
     
  7. venture

    venture Smoking Guru OTBS Member

    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.
     
  8. captturbo

    captturbo Smoke Blower

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

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

    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
  10. billbfoot

    billbfoot Newbie

    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.
     
  11. smokinal

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

    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.
     
  12. alaskanbear

    alaskanbear Smoking Fanatic SMF Premier Member

    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
     

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