Beer can chicken

[BigSmoker]

I usually cook the chicken with 2-3 hrs of smoke and a total of 4 1/2-5 hrs cook time.  250°f cooking temp.  Have fun.

Jeff



Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.

[Harpo]

mgg
where did you get the wild willy's and what type of sauce are you using. I have a great tomato based sauce and I'm looking for a sweeter sauce now to compliment other types of meat. a brown sugar and ketchup base or something.
Thanks
Harpo

[Chez Bubba]

mgg referred to S&S, that's shorthand around here for a book called "Smoke & Spice" by Bill & Cheryl Jamison. Regarded by many on the board, myself included, to be the single greatest recipe source available.

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

[tenacioustommy]

Hello to all,

got myself a 5# chicken, a can of beer and had a few questions,

I have rubbed down the little guy with a special rub and wrapped in plastic wrap and into the fridge overnight

what type of wood would be good for this guy, I would like to try cherry or apple but any suggestions would help

what temp on the Bradley should I set it at and about how long of a smoke and total cooking time approx, do have a digital temp probe

do I do the FTC thing on him?

thank you for your help in advance

Tom

[BigSmoker]

Tom,
Either wood will work fine.  The cherry will give it a very dark skin.  Cook times for me are usually around 5 hrs total @ 250f.  I usually do 3 hrs of smoke.  Finished temp in the breast should be 160f.  Don't leave the beer full.  Drink about 1/3 of it[:D].

Jeff



Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.

[tenacioustommy]

<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by BigSmoker</i>
<br />Tom,
Either wood will work fine.  The cherry will give it a very dark skin.  Cook times for me are usually around 5 hrs total @ 250f.  I usually do 3 hrs of smoke.  Finished temp in the breast should be 160f.  Don't leave the beer full.  Drink about 1/3 of it[:D].

Jeff



Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.

<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">

Jeff,
thank you for the info, will try this smoker thing tomorrow
Tom