Beer Butt Chicken today - I think...?!

[Gizmo]

Wife gave me a beer butt chicken holder for Christmas so I thought you guys might enjoy seeing the effort/results - anyway, should be good for a laugh.
I've never cooked a whole bird on a smoker. I've have tried beer butt chicken before and thought the beer added a sour taste to the meat so I substituted 100% apple juice with no added sugar into the can.
Don't get me wrong - I LOVE my liquid refreshment - just not in the recipe...

Ready to go on Edna...
You suppose I can trust that little pop-up button on there?

[Frank_Cox]

looks good EK! Can't wait to see the results.

[Smokeone]

EK
"I" have the same plan for the day, or should i say i have been informed of my plan. Anyway yours is already looking better than mine. Got the bird out this am after 2 days in the fridge, still a little solid. Working on that now. i am going to use coke for mine, and maybe a "splash" of Jack Honey.

I never trust the pop ups, i use a little more current technology. A probe attached to wire has not steered me wrong yet. Cant wait to see the finished product!

[Frank_Cox]

you should post yous too smokeone! I'd like to see it

[Gizmo]

I can do that probe/wire thing - and are we bringing the core to 160?

[Frank_Cox]

160 to 165. if you do 160.. then wrap in foil and let it rest in a cooler or some blankets so it will continue to cook while it equalizes.

[Gizmo]

Nope - looked it up and they're recommending 180
soooo...
anyway - it's on and probed...

I couldn't resist throwing on some drumsticks along with it - (backup plan)

[Frank_Cox]

really? 180?

[Gizmo]

It's a chart I found in a book so long ago I can't remember but I saved it to my desktop and I've been referring to it for years - does sound kinda high though doesn't it?

[Gizmo]

Well DUH!? My team cook does fantastic poultry all the time - I'll text him right now...

[Frank_Cox]

well the serv-safe temp for poultry is 165*F. I imagine if the chicken didnt dry out you could bring it to 180 + and have pulled chicken. I would be afraid it would dry out tho, unless it was brined. sounds good on askin your buddy

[The Czar]

Don't trust the pop out button and somebody else needs to smoke some eggs while there at it and tell me what you think!!!

[Gizmo]

Pesh just called back - pull at 158 - wrap in foil and let coast on the counter for an hour or so with a probe - says it's will climb over 160 usually and stay very moist... pays to ask... think I'll stick mine back on foiled for about 30 minutes...

[Gizmo]

So here's the load off of Edna...

Here's the whole Beer Butt Chicken (less one leg) and yes! - It was delicious.


I used 100% Apple Juice half can in a pop can instead of beer and the hint of apple was excellent. Also sprayed it down about every 30 minutes with half apple juice and half water.

bon apetete!

I think that's french for "pardon my reach" ...

[Smokeone]

Looks great, hope mine turns out, if not "bon apete"!

[Frank_Cox]

Now I'm hungry!

[KILLSWITCH505]

looks great you gotta love a BBC (i've tried sprite and really like the out come.)

[Frank_Cox]

Sprite and sierra mist seem to work well for a lot of things BBQ. must be the citric acid...

[The Czar]

Some how I missed your pics Edna... ..... ...I like chicken.....

[Tom_Heath]

I agree on pulling it just under 160 and rest. Only thing I do different is the fact that I tent mine with foil for the rest.
Looks awesome.

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