Beer Can Chicken

steve-o · January 17, 2011, 10:42:56 AM

So I finally used my OBS for a meal instead of jerky and smoked salmon and it was a success! I brined it for 7 hrs and then rubbed on spices. I smoked it (apple) for 2 hrs and it stayed in the smoker for approx 3 1/2 hrs total. I took it out at 165.

That was at the 2 hr mark

That is it done

MMMMMMM moist

OU812 · January 17, 2011, 10:48:44 AM

That chicken just sent me over the top!

I haven ate lunch yet. ;D

Looks GREAT!

TestRocket · January 17, 2011, 11:13:49 AM

That's the way there supposed to look like. You did good! ;D

Caneyscud · January 17, 2011, 11:27:20 AM

That is one delicious looking and well-built chicken. Congrats.

SoCalBuilder · January 17, 2011, 11:49:19 AM

That's a nice looking bird! 3 1/2 hours total? I've never gotten one done that quick. Now that I've said that, I always do two at a time and spatchcock them. I suppose the other bird accounts for the extra time, but it's almost double your time for one ???

I have the parts ordered for the 2nd element.

thirtydaZe · January 17, 2011, 12:00:14 PM

since it was in the bradley i'll let you slide on the sacrificed budweiser...

steve-o · January 17, 2011, 01:32:04 PM

Quote from: SoCalBuilder on January 17, 2011, 11:49:19 AM
That's a nice looking bird! 3 1/2 hours total? I've never gotten one done that quick. Now that I've said that, I always do two at a time and spatchcock them. I suppose the other bird accounts for the extra time, but it's almost double your time for one ???

I have the parts ordered for the 2nd element.

I dont have a 2nd element in mine, I just had it as hot as it would go with my vent almost fully opened. I don't know from experience but I thought I have read that brining can speed up cooking times. I also warmed up the beer and put hot water in my bowl, and when i changed water after 2 hours I put in hot water again. I don't know if that affected anything but I read somewhere on here that it may help. I also took my chicken outta the fridge a bit before throwing it in too which may have helped.

SoCalBuilder · January 17, 2011, 01:39:07 PM

I've never heard the one about brining making it cook faster. I do basically what you do, with the hot water and the vent fully open. I do have the OBS in an enclosure with about 3 feet of vent on it with a fancy vent cap sticking thorugh the roof. I wonder sometimes whether the vent is drawing heat out faster than it would just naturally leave the smoker.

steve-o · January 17, 2011, 02:03:51 PM

Yeah I could be making that up about brining affecting times, I spent many hours looking through these forums the last couple days and my brain absorbed boatloads of information. I thought I had read that but I could be mistaken.

Can you explain to me what 'spatchcock' means?

SoCalBuilder · January 17, 2011, 02:16:13 PM

Spatchcock is a fancy name for butterflying a chicken. If you google it, you'll get quite a history lesson. Basically you just cut what would be the backbone or spine out of the bird and then flatten him out, with the cavity down. It is supposed to cook faster, which makes sense and it's just fun to say ;D ;D

smoker pete · January 17, 2011, 02:59:52 PM

Quote from: steve-o on January 17, 2011, 02:03:51 PM
Can you explain to me what 'spatchcock' means?

Here's a nice link that has a pictorial on how to spatchcock a chicken. It's what SoCal said but with photos :)

http://www.cookthink.com/reference/4162/How_to_spatchcock_a_chicken

By the way ... Great looking Yard Bird !!!!

muebe · January 17, 2011, 07:31:40 PM

Nice beer can chicken! Hope that Budweiser did not sour it too much :D

DADAKOTA · January 17, 2011, 08:06:39 PM

Good lookin chicken. Have not done one in the OBS yet. Always used my weber with 1/2 chiimney of coals on each side of the grill. Indirect 1.5 hours. Never had a bad bird and all have been extremely moist without brining. Here is the rub I use.

Beer Can Chicken Rub

3 Tablespoons Kosher Salt
2 Tablespoons Sugar
1 Tablespoons Brown Sugar
2 Teaspoons Celery Seed
2 Teaspoons Paprika
2 Teaspoons Garlic Powder
1 Teaspoon Cayenne Pepper
1 Teaspoon Onion Powder
½ Teaspoon Chili Powder
¼ Teaspoon Ground Cumin
2 Teaspoons Black Pepper

Combine ingredients in a glass bowl. Mix thoroughly. Rub this on the chicken and also in the cavity. Put chicken on plate and cover with plastic wrap. Refrigerate at least two hours. Keep excess rub in a ziplock bag. Should be enough rub for two chickens.

LoxMan · January 20, 2011, 10:09:54 AM

I've got the same thing in mine now, love the way yours looks. Today is a great day, smokin in the fromt and brewin beer in the back!!!!!

jiggerjams · January 20, 2011, 10:46:20 AM

I always drink the beer and add an alternative flavor liquid like Five Alive Tropical Juice. ;D

That rub sounds delish. The chicken looks fantastic!!