BERNIETHEK
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« on: May 18, 2009, 09:15:40 am » |
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Wife said "enough pork for awhile" how about some pulled chicken instead. So of course I said yes. Now the question is do I just smoke a whole chicken like I would a pork butt or do I need to do something else. HELP>>>>>>
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BERNIE
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bearbonez
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« Reply #1 on: May 22, 2009, 09:30:42 am » |
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Whole chicken. Use your favorite bbq rub or seasoning blend. Put a 1/2 full beer or soda can in the business end of the bird. Put some aromatics (onion, carrot, celery, garlic, leeks, whatever) in the neck cavity. That side doesn't hold much so chop your veg kinda small, like a 1/2" dice. Put it in the smoker or indirect grill. To test for doneness, you can use a therm and take it to about 185-190 in the thigh...don't hit the bone or you'll get a false reading. Other way is to shake hands with it. Just grab end of drumstick and wiggle it. If it feels plenty loose in the joint, it's done. Then just pull it apart with your hands.
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David "Bear" Nunley
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Mike (AZBarbeque)
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« Reply #2 on: May 22, 2009, 09:43:10 am » |
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That will be some of the best Pulled Chicken you have ever had. Moist and flavorful.
The hardest part about it is that you can only drink half a can of that beer..
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Michael J. Reimann
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wuykats
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« Reply #3 on: June 18, 2009, 10:56:32 pm » |
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Be sure to drink the beer from the can BEFORE putting it in the chicken!!  |
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Beercicle
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« Reply #4 on: December 27, 2009, 01:29:17 pm » |
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No doubt about it--beer butt chicken makes the best pulled chicken on the planet! Plus, you can fancy it up to whatever extent you want--it's almost foolproof!! In the interest of full disclosure, I found the following results:
1. Pabst: Excellent cheap beer for the old school crowd
2. Corona: For that south of the border twist
3. Budweiser: For race day/game day/anyday that ends with a Y
4. Michelob Ultra: Never touch it--total poison
5. Fosters: For a larger chicken
See what I mean? Endless possibilities. Your really do need to drink a few of each beer prior to cooking so can get a good feel for how it's going to turn out.
In terms of rubs, I've always used whatever I've had around the house--never had a bad bird.
Good luck and have fun!
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Bugnasty
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« Reply #5 on: December 27, 2009, 04:41:05 pm » |
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Gonna have to try this. Even though I dont drink, I wouldnt know one beer from the next.
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Beercicle
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« Reply #6 on: December 27, 2009, 04:59:37 pm » |
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you have to give it a try--it's foolproof goodness. plus, the carcass makes a kick ass soup stock base for either fresh chicken noodle soup or a stock to freeze. And, if you're doing chili, smoked chicken chile kills every time.
beers
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jmcrig
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« Reply #7 on: December 27, 2009, 06:17:48 pm » |
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Sounds wonderful. I want to try it.
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Mark Crigler
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« Reply #8 on: December 28, 2009, 08:53:14 am » |
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Sounds wonderful. I want to try it.
Me Too  |
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« Reply #9 on: December 29, 2009, 04:08:14 pm » |
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How long should it take to get to 185/190?
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« Reply #10 on: December 31, 2009, 12:21:49 am » |
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great question--I never cook beer butt chicken based on temperature. I've always done the old "prick the skin and see if the juices run clear" or "wiggle the drumstick" methods. But generally, the bird is done after and hour and a half, maybe two hours. next time I cook it I'll use a thermometer to figure it out.
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« Reply #11 on: January 10, 2010, 06:05:26 pm » |
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If for whatever reason theres no beer cans in the house you can butterfly the chicken by cutting through the back and into the breast bone but not through the breast meat. season as you please!!!
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BERNIETHEK
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« Reply #12 on: January 12, 2010, 02:31:31 pm » |
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What temp for indirect would it be the norm about 225?  |
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BERNIE
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Mike (AZBarbeque)
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« Reply #13 on: January 12, 2010, 05:17:38 pm » |
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About 225 - 250...
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Michael J. Reimann
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n2dabluebbq
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« Reply #14 on: January 12, 2010, 06:34:46 pm » |
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maybe it look(ed) like this....  or this?  |
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