BEER CAN CHICKEN SMOKER RECIPES
SMOKED BEER CAN CHICKEN | POULTRY RECIPES | WEBER GRILLS
Blanketing a chicken with salt and refrigerating it for a couple of hours before grilling will draw out some moisture and strengthen the chicken flavors. (Don't worry, the salt is rinsed off.)
Provided by Jamie Purviance
Categories Poultry
Total Time 1 hours 40 minutes
Prep Time 10 minutes
Cook Time 1 hours 30 minutes
Yield 4 servings
Number Of Ingredients 7
Steps:
- Remove and discard the neck, giblets, and any excess fat from the chicken. Sprinkle the salt over the entire surface and inside the cavity of the chicken, covering it all like a light blanket of snow. Cover the chicken with plastic wrap and refrigerate for 1½ to 2 hours.
- Soak the wood chips in water for at least 30 minutes.
- In a small bowl mix the rub ingredients.
- Rinse the chicken inside and outside with cold water. Gently pat the chicken dry with paper towels. Season the chicken all over with the rub. Fold the wing tips behind the chicken’s back.
- Prepare the grill for indirect cooking over medium heat (350° to 450°F).
- Open the beer can and pour out about half the beer. Using a church key–style can opener, make two more holes in the top of the can. Place the beer can on a solid surface. Plunk the chicken cavity over the beer can.
- Drain and add the wood chips to the charcoal or to the smoker box of a gas grill, following manufacturer’s instructions, and close the lid. When the wood begins to smoke, transfer the bird-on-a-can to the grill, balancing the bird on its two legs and the can, like a tripod. Grill over indirect medium heat, with the lid closed, until the juices run clear and the internal temperature registers 160° to 165°F in the thickest part of the thigh (not touching the bone), 1¼ to 1½ hours.
- Using tongs, grasp the bird and slide a sturdy, wide spatula under the beer can. Carefully transfer it in an upright position to a platter and let rest for 5 to 10 minutes (the internal temperature will rise a few degrees during this time). Using tongs to hold the chicken and paper towels to hold the can, give the chicken a little twist to loosen the can before trying to remove it. Carefully lift the chicken off the beer can, keeping the can upright to prevent the hot beer from spilling (the beer will be very hot). Discard the beer. Cut the chicken into serving pieces as desired. Serve warm.
Nutrition Facts : Calories calories
HOT SMOKED BEER CAN CHICKEN RECIPE - LEARN TO SMOKE MEAT ...
Beer can chicken is one of those things that people love to do in the smoker or grill and while the science seems to indicate that the liquid isn't all that important, it's super cool and as you know, presentation and aesthetics plays a big part in the meal.
Provided by Jeff Phillips
Categories Entree Main Course
Total Time 165 minutes
Prep Time 15 minutes
Cook Time 150 minutes
Number Of Ingredients 7
Steps:
- Brine the Chicken(s)
- Season the Birds
- Cook in the Smoker and Serve
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