Beer Can Chicken | Smoked Beer Can Chicken Recipe Malcom Reed HowToBBQRight

hey welcome back to how to barbecue right you can probably guess what we're doing today I've got a chicken here I've got a can of beer somebody brought it to my attention on my website over the holiday that I didn't have a beer can chicken and the beer can chicken is kind of a staple for anybody that's doing some grilling or some smoking so I decided to notice about time for me to go ahead and show you how I do beer can't check it on my smoker now the beer can chickens have been around a long time who came up with it but it's really a great way to smoke a chicken vertically what happens is you know you use a can of beer and you stuff it the chicken down on it and the beer kind of holds the chicken up as it cooks and everything's draining down flavoring the meat and also a rack I found this right I think it was it Lowe's or Bed Bath & Beyond somewhere that sells on grilling and kitchen stuff they had these for about four or five bucks I like it because I can set up the can of beer down in it and then put the chicken on top and it kind of gives a little more support you don't have to worry about it teeter-tottering over on your grain so let's get started seasoning this chicken we're going to get some seasoning on the outside we're going to inject some flavor on the inside the brew get it on our rack and get it out on our smoker first thing we get is get a chicken so I'm starting this was a pretty large bird this one way to write almost seven pounds I think it was like six point nine six pounds so that's pretty big for a chicken you found in a store but they had it for 99 cents a pound so you're still only spending about seven bucks for a chicken and that's going to feed a family for dinner really it's gonna be a lot of chicken you want to just get it out of the package pull out the the giblets that's in there check the neck cavity make sure that's cleaned out wash it off a little bit and Pat it dry then we're going to spray it with some cooking spray and when you're working with chicken I like to keep one hand that's going to touch the chicken as well wear a glob on the other hand I will be touching my shake and everything else so you want to contaminate it you want to get anybody sick we're dealing with chicken I'm just getting the face coat of this cooking spray and this is just a vegetable cooking spray on the skin of the chicken it's going to help it brown it's also going to help my rub seasonings adhere to the skin now I'm shaking on this all-purpose seasoning that I use salt black pepper granulated garlic a little bit of parse a little bit of ragged nose in this one just to kind of give it some seasonings that will go with poultry you can you know play with that any kind of seasoning that you like on chicken that makes a good first layer but the salt garlic the pepper is kind of a staple so just get a good coating on the back I'm going to go ahead and get it with some of my barbecue rub just kind of a two-step seasoning process I'm going to cook this chicken little bit hotter today so the skin is going to be really good now we've already got a little cooking oil on this side let's hit it with a little more this all-purpose seasoning we just want to build up some flavor on the skin then make sure you get some up in that cavity too let me get some rub in there now we're putting the rub on the outside it's going to give it a really good smoked chicken color okay I've got the bird seasoned up with the all-purpose rub and the barbecue rub now I'm going to go ahead and get it get it injected well I've got it laid out here I get all the points I want to get for the injection I'm using this butchers BBQs bird booster rotisserie it is really great on whole chickens it's also good you know blood people are using competitions for their chicken thighs or chicken quarters and I've got my sure-shot injector I mixed the injection up just like it says on the package I'm going to quarter cup of the bird booster rotisserie with two cups of chicken broth you can use water or some kind of fruit juice I just like to keep it neutral with a chicken broth and we're going to so we're going to start injecting gonna get my injector primed here just put the hose down in it and start pumping until creates that vacuum now it's locked and loaded ready I have to worry about it getting clogged or anything so we're just going to start hitting the breast we're going to open up and down each side of the breast get the legs and get the thighs and that's all there is to it to injecting the chicken so let's give it a few pumps spread it out a little Syd blowing it up some then go back get some of the lower breast meat I'm using a two inch I call it a chicken nail it's a two inch 14 gauge needle doesn't make too big a hole in this chicken it's plenty long enough to get down in there if you don't have the butchers injection that's okay just anything that you like to Jake to the whole chickens good or either just regular chicken broth I like the flavor that this butchers rotisserie gives the meat basically we just added some flavor down inside the chicken so we're going to cook out some of the moisture we want to leave some that flavor in there we'll get these legs that's it so this this chicken is injected fully up probably used about three-quarters of my injection solution so you know about a cup and a half went in it and you're going to lose some of it someone's going to come back out that's okay now we're going to get this chicken on the rack ready for the smoker these spots that we created on top will go back and fill them back in after we get it moved all around make sure we cover all those up let me get another gloves we're going to start moving this and get a little messy okay now we're going to get the chicken on the beer can now you use any kind of beer you want I happen to have one of these in the fridge and unfortunately you got to get rid of about a quarter of it we need you know about three quarters of a can you know I'm not telling you to drink you but hey do something with it it's kind of a crime is to pour it out so but what you want to do is open the top lip a little bit so just take something and kind of open up the hole and the beer is kind of how I've done just mash it down and we're going to put some seasoning down in there you don't want to use beer you can use vegetable juice you can use chicken broth you can just get like a tin can vegetables come in fill it up with whatever kind of liquid you want but it says Beer Can Chicken and we're doing so I'm going to get a you know probably a teaspoon or so up a pair of and then about the same on the barbecue rub and swirl it around a little bit that's okay and get it right that's some science happening there and see that lemon know what flavour is going to get up in there and get that chicken right so we're gonna get the chicken on I just kind of there's no right or wrong way you've got to pick it up and you got to sit it on there and it goes right down on now what I also do is take the wings and just kind of flip them back behind his head where his arms are kind of sticking out you want them to stay in that position so you see putting the chicken on this rack kind of gives it a little bit of stability it sets up nice and tall now it's ready to go on the smoker but I do want to hit these spots where we know we've touched it I'm going to fill it back in with a little rub so anywhere you see that it needs some rub just kind of give it another sprinkle okay we got the chicken seasoned we've got it injected we've got it up on the beer can now we're going to go outside get the smoker going I'm going to cook at about 300 degrees today I want to get this chicken in a nice smoky environment with a little bit of higher temp so the skin is really tender it's that bite-through skin you're looking for if you could if you smoked you get low you know the to 25 to 30 range the skins will beat your rubber you're never going to render it enough to get that bite through so we're bringing the heat up today for chickens how we always could tick it it's going to be phenomenal show you how we do it outside okay we're out here at the smoker now I'm using my pellet grill today but you can use any kind of cooker that you got set up for some indirect cooking running at about 300 degrees you want to get a good hot fire in there that's going to hold your tip steady and then throw on a little bit of wood I'm using some cherry pellets today to get that smoke so you can use cherry you can use apple you just want to use something mild when you're doing poultry I'm a little bit of ochre a little bit of pecan something like thick or a little bit of hickory goes a long way on poultry so just tone those back and use some fruit woods in there to give it a really nice smoked flavor all we have to do now is get this chicken on the grate so just pick it up get it centered up and now it's just time for it to cook we don't have to do anything we'll put a probe in it probably about halfway through it's going to take it about two hours maybe two and a half I started watching the temp after an hour if it does start getting dark on you what you can do with the chicken is spray it with some more cooking spray to keep the skin from getting too dark or you can also tin it with some aluminum foil so we'll make that call as we go so let's get the lid down gloves off first keep the lid down let it cook for about an hour and 15 minutes into our beer can check in and start it's looking really good you know I want to keep that skin kind of that golden color so I'm going to fit it up with just a little cooking spray just to make sure it stays moist and safe that a good brown color we're looking for I went ahead and got my thermometer in the deep thickest part of the thigh we're sitting at about a 140 now of course we need to go up to about 175 in that thigh so it's still got a ways to go but probably still have at least an hour we're just going to keep cooking make sure that temperature maintained right at 300 degrees keep the lid closed and let it cook keep checking on it about every 15 minutes I'm just going to watch that thermometer that's the good thing about having a probe thermometer is you don't have to open and close it so you're not changing the temperature inside the smoker you can see what's going on with the lid down no you're okay so just keep cooking okay it's been right at two hours you'll notice that I move my position to the breasts because I just wanted to make sure that it was at least 165 once I saw 170 with it back in the thigh moved it up here just to make sure when you're cooking larger chickens like this you always want to check both don't just go by temp alone because it really needs to be 165 in the breasts at least 175 in the dark meat but this chickens done right at 2 hours so we're going to get it off take it inside and let it rest and then we'll show you cut into some as you know we'll try it so just carefully take it off and don't let it fall apart on you else we just move that rack to a plate we're just going to take it inside let it hang out on the cutting board just like this another the skin got nice and crisp on it it's got some really good color that rub turned it to kind of that brownish color that's what we're looking for here canned chicken at its finest ok we brought the beer can chicken in and just left it sitting on the plate still sit on the right I set a timer for 15 minutes I just wanted to hang out you know you look lose a little bit of juice out the bottom resting but if I were to cut into it right off the smoker but I lost a ton of moisture and so by letting it cool down by letting it stop cooking and just hang out inside before you carve it it's going to make the end product so much better it's gonna have a lot more moisture now we have to get it off the right get ready to cut it up and probably want to put gloves on because it's still smoking hot so the easiest way is just just kind of use both your hands and just kind of lift up and kind of push down as you pick up all right so there is the chicken off the can and it kind of shrunk up on it caught that candle in it that's okay you just dispose of that okay now we've got the chicken off the racket onto the board it's time to cut it up best part to try so I usually just start with the leg quarter just kind of find the bone use a sharp knife and go in there and separate it off the carcass then I'll usually go ahead take the wing off one joint now I want to take the breast off so I just find the bone right down the center and try to stay just to the right of it a little bit and take the whole breast off now we're going to cut this breast up come over here a little bit this is what I want to try leaves from the skin on top of it it's where a lot of your flavor is so just look how moist this breast as you can see the moisture in it is a squeeze it's really tender it's done just perfect the rotisserie butchers artistry injection really gives it some good real taste it's also gonna check it man the skin it's got the herbs on that 8p seasoned it all melts just perfectly with it so the next time you're thinking about doing one of the beer cans chickens give this recipe a try it's simple all you needs a whole chicken they pea seasoning your favorite barbecue rub get some injection in there for some extra flavor and moisture fire your grill or smoker up in direct heat 300 degrees and it takes about two hours spray it with a little bit of cooking spray to keep it from getting too dark if it starts really getting dark on it don't be afraid that tenant with some aluminum foil once it hits 175 in the thigh and 165 in the breast be sure to check both places if you want it done bring it in let it rest and then you're ready to eat so be one of the better tasting Birds you've ever had if you like what we're doing here on how to barbecue right subscribe to our 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Channel: HowToBBQRight

Views: 947,596

Rating: 4.8964982 out of 5

Keywords: Malcom Reed, HowToBBQRight, How To BBQ Right, beer can chicken rub, beer can chicken bbq, beer can chicken smoker, smoked beer can chicken recipe, recipe for beer can chicken, best beer can chicken recipe, beer can chicken grill, beer can chicken grill recipe

Id: 3JxxwjpZ57M

Length: 14min 6sec (846 seconds)

Published: Thu Apr 09 2015