I'm doing beer can chicken soon

[mwemaxxowner]

I am a happy owner of a new KC Combo. So far I've done some steaks, chicken legs, and burgers and everything turned out great!

A little information about me I'm not much of a cook any way you look at it. In the house, or on the grill. I have zero experience with a smoker. I have always had a tendency to overcook things on my gas grill.

So far the smoker and the built in temp probes help with that immensely.


Anyway, I have looked up a few recipes and I think I have a solid plan for my beer can chicken, but if any of you have any tips I'm all ears!

I'm hosting a pool gathering with a lot of old friends Friday. I want to do a brisket or pork butt but I'm concerned with time to do them correctly. I think I can do a chicken more quickly. I'll carve it and shred it like "bbq" and we'll eat it much the same as pulled pork.

The event is a "beer Olympics" with a bunch of old high school friends, ap I want to do a beer can chicken in a beer brine to keep with the theme.

 

[mixed up]

I agree with you on the briskets and butt sometime they take longer than expected .I like the chicken idea ever thought about splitting it in half and cook it that way and for a appetizer cook some poor man beef tips they a basically 1/4 hot dogs seasoned and smoked look up the recipe and then theirs a go to with ribs those most of the time take 6 or 7 hours with a smoked appetizer like salmon and crackers to keep the party going

 

[mwemaxxowner]

Those are good ideas, and I'll put keep those ideas in mind to try!

Pretty well set on the beer can chickens though. I'll pull them and we'll make some slaw. The guests are all bringing some sides, we'll have some dips and chips too. Probably going to smoke some queso too.

Based on what I'm reading, I should be looking to smoke at about 350 and should expect it to take an hour or so to cook?

I know the IT needs to be at least 165. I recently smoked some drumsticks, and the recipe for those recommended an IT of 180-190. I did that and they were PERFECT!

Thoughts on shooting for about a 180 IT? Will beer choice affect flavor much?

 

[mixed up]

dont use BUD LITE LOL .

 

[Cowboy1955]

Sounds good but I’d spray it with apple juice every 20 minutes or so
Hopefully this helps you

 

[Steve In Pa]

Those are good ideas, and I'll put keep those ideas in mind to try!

Pretty well set on the beer can chickens though. I'll pull them and we'll make some slaw. The guests are all bringing some sides, we'll have some dips and chips too. Probably going to smoke some queso too.

Based on what I'm reading, I should be looking to smoke at about 350 and should expect it to take an hour or so to cook?

I know the IT needs to be at least 165. I recently smoked some drumsticks, and the recipe for those recommended an IT of 180-190. I did that and they were PERFECT!

Thoughts on shooting for about a 180 IT? Will beer choice affect flavor much?

For chicken I’ve been going above 165 may be “done” but for my wife and it is not. To pink and too firm. 175 works better for us.

 

[mwemaxxowner]

For chicken I’ve been going above 165 may be “done” but for my wife and it is not. To pink and too firm. 175 works better for us.

Thank you! 175 is about where I took it.

At that temp in the breast my legs were around 190 which is where I cooked just my legs to recently. They were fantastic cooked to that point the last time. So that 175 in the breast on the whole chicken seems just about right.

The chicken was a hit. It was delicious, we all loved it.

 

[Cowboy1955]

Thank you! 175 is about where I took it.

At that temp in the breast my legs were around 190 which is where I cooked just my legs to recently. They were fantastic cooked to that point the last time. So that 175 in the breast on the whole chicken seems just about right.

The chicken was a hit. It was delicious, we all loved it.

Awesome job!!!!

 

[mwemaxxowner]

 

[Steve In Pa]

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They look good