Beer Can Chicken

hey guys it's matt pitman with meat church i'm here in our flagship barbecue supply shop in waxahachie today i'm going to show you guys how to make something that you can use in a ton of different recipes and you can make it any time of year a classic smoked beer can chicken [Music] all right so i mentioned we're in our barbecue supply shop so there's customers here so forgive the noise but it's 20 degrees outside which is not normal in texas so i'm going to take this chance to do a cooking lesson right here in our shop so why do i like beer can chicken this is a way to impart serious moisture in your chicken and add a bunch of other flavors to it as well we use this for all sorts of things so i mean you could you know eat the chicken whole you could pull the chicken you can make chicken enchiladas we put the chicken in our super bowl dip you can put it in chicken salad you can use it for whatever you want and it's going to be just super juicy so first thing i'm going to do i'm going to put a glove on one hand since we're handling poultry and i'm going to put a binder on the chicken we've left this chicken in the refrigerator like this overnight to try to dry the skin out so it's really dry and it's going to be tough for the seasoning to adhere so you could put like an olive oil on it or a cooking spray i'm gonna put some duck fat spray on this one this spray is really cool it's got a higher smoke point but you can use whatever you want make sure you get in the armpits this skin split a little bit that'll probably um you know tear some more as we cook it but that's okay and now i'm gonna season it so we got lots of choices we're gonna use our gospel all-purpose which is a southwest kind of flavor profile but feel free to use you know whatever rub you want i'm going to go pretty liberal with the seasoning i'm doing this on a pan by the way just to control the mess that way i don't make a big mess i can actually cook it this way as well any chance i get to help keep my grill or smoker clean why not i'm actually going to put some in the cavity as well and a big tip i like to work my hand under the skin kind of separate that little membrane in here and then i'm going to try to season this the meat side just a little bit i do this whether i'm cooking turkeys chicken and you can go pretty far you can actually peel the skin back if you want i'm going to reach in here and just kind of make sure i get as far in here as i can because skin comes off chicken fairly easily after you cook it and so if i've got seasoning on the meat then that's going to be a better bite let's get going with the beer here so what i've got is a miller lite look we're in texas it's usually hot when we're barbecuing i like a porch pounding light kind of beer you can do this with any hipster craft beer ipa whatever you want to do you're not really going to taste it you're just adding moisture i've taken about a third of this beer out and i've actually removed the top because i'm going to put stuff in it you don't want to start with a cold beer then you'd have a big cold canister in the middle of the chicken and when it cooks it's going to take the inside of that chicken longer to cook and by the time the inside's cooked the outside is going to be overcooked so you want to go room temperature or put this on the grill for a few minutes and warm it up so like i said remove the top and then i'm going to bring in some herbs and stuff that i want to put in in the beer so i'm going to throw some throw some garlic in here we've got rosemary thyme parsley you just put whatever you want it's going to act as aromatics add some nice some nice flavor a little parsley in there and then why not put a little more seasoning in there as well so those flavors really permeate the chicken and this is just a cheap throne that i bought you know at a walmart or grocery store you could get these anywhere some people do this with just the can but sometimes the chicken will kind of fall over if you do that so i like to put it on a stand i'm gonna get my clean hand dirty so i'll wash that off and on we go just like that all right well that's it i'm gonna clean this hand up i'm gonna get this chicken on the grill all right i mentioned it's cold out here the good thing about this is you don't have to mess with it we're going to put it on and it's going to be good to go we're cooking 325 with hickory today i'm going to go ahead and put my meat probe in the deepest part of the breast here so i can monitor this baby remotely i'm cooking at 325. you could cook higher 350 375 even 425 the higher you cook the skin may split i actually like the taste cooked at a higher temperature so if you don't care how it looks crank the temperature up i'm thinking this five and a half pound bird is going to be hour and a half ish we're going to base with butter about halfway through the cook and we'll monitor and see where it's at then and we'll be eating soon one of the benefits of filming here in a barbecue supply shop is that you can just come pick out a sauce i'm gonna go with meat mitch womp this is my favorite sauce you don't have to sauce at all but i'm gonna eat this thing whole i like the taste of barbecue sauce on the chicken so that's the route we're going okay this is going to be super simple so what i like to do with sauce is i want to thin it out a little or cut it with some honey so this isn't really a recipe i just don't want a real thick sauce on my bird so i'm just going to add some clover honey to this sauce and we're going to put this pot on the smoker this is probably like three to one if i had to guess doesn't have to be exact um honey is a really nice compliment you really won't taste it it's gonna thin the sauce out nicely we're gonna heat this up and we're gonna baste with it at the very end of the cook but while i'm here i'm also gonna melt some butter and this is halfway through the cook we're going to we're going to baste this bird use a couple times during the cook with about a half a stick of butter i'm just going to drizzle this on the chicken during the cook so i'm going to go put this one on let it start melting and i'll save the sauce for later but get it out and ready to go man it's a cold day today i'm gonna base with some butter here that i've melted we talked about that [Music] we're just building flavors here richness of a really good butter [Music] this is an unsalted butter because there's a lot of seasoning a lot of salt in the seasoning i don't think that's super important but i know you're going to ask me [Music] and i cook this on this pan just to keep it clean like i mentioned earlier any chance i can to keep my smoker or grills clean i'm going to take it so my cleanup's going to be nice and easy [Music] beautiful golden color already all right guys so we've warmed our sauce up here this chicken is at about 155 degrees in the breast i pull around 160 it'll carry over cook a few more degrees so i'm just going to sauce at the very end just to let this sauce tack up and i'm going to drizzle it to the best of my ability it's going to look a little more even and i'll have to brush it near the bottom for sure all right the birds looking super pretty i'm gonna close this up just give it a handful of minutes and we're gonna be done and ready to eat all right guys the beer can chicken is looking epic uh it took about an hour and 40-ish minutes at 325. uh it temped 165 degrees right here in the thickest part of the breast and we saw such you know the last five to ten minutes of the cook i've let it cool off camera for a minute because i know you guys want to see me eat it and i'm ready to eat it so let's give it a shot here and i'm just going to slice off a little bit of the breast i want the skin because i want that barbecue sauce falling apart i'm juicy onion napkin [Music] man i love the barbecue sauce that's super good juiciest chicken you can make sitting on that beer can you got the flavor of the gospel coming through the meat mitch womp sauce on top really just sets it off you know we can shred this and use it for anything we want for the rest of the week if you like this subscribe to our channel we're just trying to inspire you guys to get outside and cook something thanks for watching see you guys next [Music] time

Channel: Meat Church BBQ

Views: 153,350

Rating: 4.9593496 out of 5

Keywords: meat church, matt pittman, traeger, bbq, barbecue, grilling, beer can chicken, smoked chicken, miller lite, grilled chicken

Id: 4UjB4gpqqLw

Length: 10min 16sec (616 seconds)

Published: Wed Feb 24 2021