Oven baked "beer can" chicken

[Yankee00]

Back in the day, I used to smoke a lot of meat on my Weber smoker. Sadly, I did it SO often that I burned my family out on smoked meat and I haven't used the smoker in at least 5 years.

However, during that time, there was a recipe for "beer can" chicken that my family loved and I plan to recreate it in the oven.

I purchased a whole young chicken from Publix which I am currently brining overnight. Tomorrow after the brining process, I will need to rub it down with the rub recipe I stole from a smoking meat website.

3/4 cup raw sugar
¼ cup sea salt
1tbs red pepper flakes
1tbs garlic powder
1tbs onion powder
1tbs Hungarian Paprika

2 tsp all spice
1 tsp black pepper course
1 tsp oregano
1 tsp thyme
1 tsp Wasabi powder
1 tsp cumin

After applying the rub to the brined chicken, it needs to sit in the refrigerator for another 24 hours. I'll be back in a couple days.

 

[dragnlaw]

Nice sounding rub.
I can taste that on pork too!
What wood would you use for this? Or are you just going to roast it plain in the smoker, as in with no smoke.
LOL - don't recondition (as in scare) the family for it too fast.

 

[jennyema]

Nice sounding rub.
I can taste that on pork too!
What wood would you use for this? Or are you just going to roast it plain in the smoker, as in with no smoke.
LOL - don't recondition (as in scare) the family for it too fast.

He’s using the oven.

I think the rub sounds good too!

 

[dragnlaw]

He’s using the oven.

Oops, missed that. My bad.
Thanks!

 

[Yankee00]

Thank you for your interest. Yes, I plan to do this in the oven (to remove all smoke-LOL). I have only ever tried this rub on chicken. I do not have the insight to know if it would work well on pork, so I must take your word for it. However, I got the brine recipe from my sister-in-law and have found it to be universally good on chicken and pork:

8 Cups water
1/2 Cup light brown sugar
1 Tbsp black pepper corns
1/4 Cup Kosher salt
2 Sprigs of fresh thyme
1 Tbsp Lemon juice
3 Bay leaves
4 garlic cloves, sliced

 

[Yankee00]

Getting ready to go in the oven for 1 1/2 hours or until internal temp hits 165 degf.

 

[jennyema]

Getting ready to go in the oven for 1 1/2 hours or until internal temp hits 165 degf.

Id suggest pulling it at 158 or 160. It will climb to over 165 while it rests. If you pull it at 165 it will likely get up to 175, which is pretty overcooked.

 

[Yankee00]

I SO want to pull it at 160 for the very reason you stated, but I have done that with Turkey and had blood......decisions, decisions....

 

[dragnlaw]

That's one yummy looking bird even before it's cooked!

 

[dragnlaw]

Turkey is different. But I hear you. Can't stand birds with joints still tight and red which they often are at 165.
One of the reasons I spatchcock.
You can remove at 160, take off legs, return legs to oven, cover body with foil to rest on counter.
Let joints cook another 10 - 15 minutes while body rests and then carved.

 

[Andy M.]

I SO want to pull it at 160 for the very reason you stated, but I have done that with Turkey and had blood......decisions, decisions....

Do you check the temperature at several locations? Go by the coolest.

 

[Yankee00]

When I insert my thermometer, I test in different areas of the breast, always looking for the lowest temp, so I am "comfortable" that I have a good location. I have decided to pull it at 160 degf and let it rest un-tented for 10 min. Fingers crossed.

 

[dragnlaw]

The tenting helps with holding the heat to continue the cooking.
Legs and thighs are generally cooked to 175.

 

[jennyema]

I SO want to pull it at 160 for the very reason you stated, but I have done that with Turkey and had blood......decisions, decisions....

You do what you think is right.

But i have to say, if there literally was blood after your turkey rested for 30-45 min, then I'd suggest recalibrating your thermometer. Pinkness?...maybe. Blood?... that shouldnt happen if it was really at 160 when you took it out.

Nevertheless...looks like you are going to have a fabulous dinner and some great sandwiches tomorrow. Enjoy!

 

[Yankee00]

You do what you think is right.

But i have to say, if there literally was blood after your turkey rested for 30-45 min, then I'd suggest recalibrating your thermometer. Pinkness?...maybe. Blood?... that shouldnt happen if it was really at 160 when you took it out.

Nevertheless...looks like you are going to have a fabulous dinner and some great sandwiches tomorrow. Enjoy!

My apologies. At the family Thanksgiving feast, they only allow the turkey to rest for 10 minutes.

 

[HeyItsSara]

does a full beer can stay inside the chicken during the whole baking process?

 

[Yankee00]

does a full beer can stay inside the chicken during the whole baking process?

This is why I used quotations around beer can in my post. I do not use an actual beer can, nor do I cook with beer. I purchased an apparatus that holds the chicken in place, much like a beer can would, but is also much for stable.

 

[Yankee00]

Success. While the cooking time was way off (as is typical for meat), I reached 160 degf after 1 hour and 45 min. I let the chicken rest for 10 minutes and no blood. No pink.

Just to complete the cooking process for you all, I placed the chicken on the stand (similar to this one, but mine is older.) Then, I added chicken broth to the baking pan, mixed with my rub.

I have to admit that the flavor profile came out a bit sweeter than I remember, but the sweetness is also tempered by the heat ingredients. My wife and daughter loved it and that is really all that matters to me. I hope you enjoy.

 

[Katie H]

Our family loves "beer can" chicken, but I haven't used a real beer can for years. Instead, I use a product from Camerons, which is a company I have known of for years.

Here's a link to the product: https://cameronsproducts.com/product/stainless-steel-beer-can-roaster/

 

[dragnlaw]

I have their smokers but not used them since I moved... did get a new book a year or so ago on smoking. Coming close to being coming soon. LOL