The trick is to smoke the meat and not make the meat smoke

BEER CAN CHICKEN - Big Green Egg

  Date: November 05, 2012
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I used to make beer can chicken all of the time, but I discovered that a rotisserie chicken was even more moist than any beer can chicken I've had. So it has been about 6 years since I've made a beer can chicken, the one thing you can't do on the BGE is a rotisserie chicken. The spatchcocked chicken I did for my first cook on the Egg was the moistest chicken I've ever had. So I don’t necessarily miss the rotisserie. I wanted to see what a beer can chicken brought to the table. The prep was similar to other recipes for BCC I've made. The herb paste was different, but that was about it. I was looking forward to being able to do a high temperature cook with smoke, but I think I erred by using apple chips instead of chunks. All in all the cook turned out very well. The good news the was chicken was every bit as moist as the spatchcocked chicken I made on the Egg. The skin wasn't as crispy as I expected, so next time I will try a 400 degree cooking temperature. Also as mentioned I used chips not chunks for my smoke and next time I will try apple chunks. But the recipe was very good and is worth making some tweaks to improve it.
Related Photo Entries:
Recipe Source:
Alt image
Wicked Good Burgers
Weber's Charcoal Grilling:
Garlic & Oregano Beer Can Chicken - Page 170.
Grill:
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Big Green Egg

Smoked:

Using the Big Green Egg Kamado Cooker
Gear:
  • Weber Poultry Stand
  • BGE Plate Setter (Legs Up)
  • BGE S-S Grill Grid
  • Maverick ET-732 Remote Read Thermometer
  • Wicked Good Weekend Warrior Lump Charcoal