Beer Can Chicken Recipe on the Big Green Egg

all right in this session we're gonna do beer can chicken or smoked chicken on the Big Green Egg so this is actually one of the easier things to cook on the Big Green Egg or even on a smoker all you need is a whole chicken I'm going to do two today just because I need to but you can only do one if you need it and then I'm going to brine it overnight you only really need to brine it for four hours but if you could do it overnight for 12 hours even better so in in this pot I've got a gallon of water and I'm going to create the brine on my own and it's pretty simple for for my chicken all it is is kosher salt sugar and washes our sauce so I've got a cup of kosher salt cup of sugar and a half cup of the Worcester sauce mix that up if you've got a pot this big use it and make sure it's sterilized on a hot hot rinse in a dishwasher if not use a brine bag but just make sure it's it's sterilized and you're going to make sure your hands are clean and you're just going to take the chickens and you're going to submerge those I'm going to cover this and put it in the refrigerator overnight if you don't have a ro night and you only have a couple hours that's fine too then basically the sugar and the salt is going to basically break down the meat to make it more moist and tender tomorrow and we're going to put a rub on it that's going to add the flavor but this the Worcester as well as that actually adds flavor as well so at a minimum four hours if you can brine it for 12 hours please do so so we're going to let that sit overnight in the refrigerator and then we'll see you in the morning all right good morning so the chickens have brined overnight and it's time to get the Big Green Egg set up for smoking so as usual fill it up about halfway to three quarters it's only going to smoke for four or five hours so you don't need a ton there but you know remember the more the more charcoal wood you have in here the more you can control the air flow which keep the temperature down so we're going to want to smoke this about 225 so I've got it you know about to the rings full and in what I've done in here and I use Applewood today I recommend Applewood for both chicken and turkey but I've soaked the apple with chunks for a couple hours and then drain the water and I put a put a layer of that Applewood down there and then I'm going to basically get a matchstick I'm going to get that started in the middle and then keep the wood away from it as much as I can and then I cover that up a charcoal and basically that shirt that's going to light it's going to get the charcoal hot here and you're going to basically create your heat in the middle as a charcoal burns it's going to crumble down after after that gets going I'm going to actually take the rest of the wood and just place it here over the top so charcoal is going to be simmering underneath the wood is going to cut get this simmer on top of it and that's going to create a nice smoke with that Applewood so I'm gonna I'm going to let that go I'm going to leave this lid open it for about five minutes until the flame gets up here then I'm going to close this down and let the white smoke seep out and then and then we'll do the next step alright it's been about five minutes I closed the lid about three minutes into it because it is flaming up pretty good so now you know if you see in here it's looking about the same that flame will come up if I leave this lid open but basically I'm going to start there's a flame there I'm going to start regulate that heat now you know I started with a matchstick lighter because it's you know low and slow these big green eggs if you get them too hot it's it's a lot harder to cool them down than to heat them up so I'd rather slowly gradually bring out the temperature instead of getting it too hot at first so I'm going to close that lid and I'm going to put the gas now I'm just going to leave this open until that temperature gets to about 200 and then once it gets closer to about 200 I'll layer in this extra wood and then and then we'll get started so I'm going to go prep the meat now all right now the rub process so unlike my beef recipes I use olive oil to make it at heats to the to the chicken so if you have one of these holders it's really an e it's basically a holder for Beer Can Chicken you get a can I didn't have a beer can so I took a coke poured the coke out poured this beer in there so now there's beer at a coke can basically it's going to keep the chicken upright and create that bubbling beer to come up in the beer can chicken hence the reason it's called Beer Can Chicken but for the rub there's there's actually a link below that's kind of the rub that I make but I measure going to use two different rubs for two turkeys some stuff my dad gave me from Colorado this is just a Black Hills seasoning rub and then this is a sweeter one so I'm going to try both those that are never had them before but that's always good trying new rubs out so basically what you're going to want to do is pour olive oil on this bird make sure that the bird is pat dry and out of the brine and your hands are very clean basically just want to get olive oil over that bird that's what's going to help that rub stick and then you're going to Missy put that bird chickens on there let me get that wrong basically just you know generously put it all over this bird until you want as much as you want on there depending on what web you're using you can let that sit for a couple hours in the frigerator i found with with poultry putting a rub on doesn't really add much value and letting it sit either overnight or even for a couple hours like beef does so I'm going to put this on and write it as soon as the grills ready once I'm done prepping it so hopefully we'll go out and see how the grills doing all right so the grill is about 225 right now so it's already ready to go but we're going to add the last finishing touches on that so you see that pile of charcoal there I'm just going to cut it even that out now I'm going to take this remaining wood that's been soaking put that on there and we're going to get it set up you're going to want to do the smoking configuration so feet up like oiz and then I'm going to do the same thing I do with Turkey I'm going to put up a water pan in there this is totally optional but I think it adds value I'm going to put some butter in there and I'm going to fill that with water again this is optional some people don't think it helps I think it helps I think it creates additional moisture for those bird and that butters in there and that butter is going to percolate up and add even more moisture keep that skin from dried out and you know there's nothing wrong with with using a little butter in there and I'm going to put the grill on here we'll get that cleaned up and I'm going to let this thing I'm going to basically close the lid now after we get it cleaned up we're going to let that regulate 225 and how am I going to do that I'm going to actually I'm going to open it up now now that that water is in there and I'm going to keep the bottom dialed in at about a half an inch and leave that open when it gets to about 200 I'm going to close this down to about so but for now to get the tip back up now that you put the wood in there and in the water it's a little cooler I want to put it to like that so that's probably going to take about fifteen to thirty minutes to get back up to 200 and then we'll put on the meat all right the grills got up to about 200 it's time to put all those birds we're going to get the temperature up to 225 but since we're getting nice smoke now I'm going to go ahead and put them in so there's the first one with the one er up and here's the second one and the second one if you're doing two and you only have one can holder actually I only have one you just put a put a can and the other one and kind of get them get them close enough to where this one can kind of rest on that one if you need to set it'll stay upright so those birds are all in there I've got 2 temperature probes with my thermal works the first one is just for the grill temperature you know if you're if you trust your thermometer great but I don't on the big green egg because it's always a little hotter on the on the thermometer of the big green egg then it is down here and then I'm going to take my my meat probe but I'm going to put this and the thickest part of the front bird here of the breast and Y in the front bird because it's hotter in the back this bird is going to take a little bit longer what I'll probably do is have if I if I if I remember to do it after about two hours I'll come switch these because the temperature is just a little bit warmer back here but I'm going to regulate to eat pretty good but I'll come switch them out but if not I know if this one is 165 I know that one's going to be done but I'll measure both temperatures but essentially that's it so I'm going to close that lid and I'm going to start regulating heat and I'm going to put that just about there and then I'm going to keep that about half an inch and then I'm going to watch my attempt and once it gets to 165 internal temperature of the bird that's 165 of internal temperature of the bird that's when I know it's ready and I'll take it off so should take about anywhere from four or five hours with those birds but again 165 internal meet temperature the thickest part of that chicken breast and we'll take it off alright it has been about six and a half hours took a bit a little bit longer than I anticipated I thought it would take anywhere from five to six but took six a half the birds are a little bit bigger than that I thought so both of them having internal temperature of 165 which is which is where I want it so I'm going to take these off now and put them inside and let them rest for at least 30 minutes before you cut into them and then we'll go from there alright so I let those birds rest about 20 to 30 minutes absorb some of the moisture and get the flavor in there and then I cut both of them up so this looks like a lot of meat but again this is two chickens but you could see how moist it is and it turned out just perfect so you know that this the skin is on the outside so a lot of the meat doesn't have the skin obviously but the skin protects protects the moisture on that on the outside of the bird so you need to have it on there when you're smoking it so that's the final product Bon Appetit

Channel: Flaming Rooster BBQ

Views: 311,799

Keywords: The Big Green Egg (Brand), beer can chicken, smoked chicken, big green egg, big green egg chicken, beer can chicken on big green egg, smoked chicken on the big green egg, BGE chicken, how to smoke a chicken, BGE smoked chicken, grilling chicken, how to do beer can chicken, kamado joe beer can chicken, beer can chicken big green egg, beer can chicken smoker, smoked chicken recipe, smoked chicken big green egg

Id: qtKOW_kjcGw

Length: 13min 7sec (787 seconds)

Published: Sun Jan 05 2014