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Reply to "Question on Temp Jump"

Chicken is excellent! (So is turkey). I do beer can chicken in the smoker. I first spray under the skin and in the cavity with olive oil. Then I use Sam's Rosemary & Garlic seasoning. I sit the chicken on a half can of beer and put half of an onion in the neck cavity to seal it up a bit. After that -

Set the oven temperature to 270 degrees and cook to an internal temperature of 165 degrees.

Use the 2nd shelf from the bottom.

Place 1 oz. of apple wood and 1 charcoal briquette in the wood box.

Cook time – approximately 3 ½ hours.

This has worked wonderfully for me without overcooking the bird. It is VERY juicy and flavorful with just the right amount of smoke.

Let us know how yours turned out. I plan to work on perfecting my spare ribs this weekend. We're supposed to have snow here tomorrow but it will be in the mid-70s by Saturday!

Have fun,
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