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8 replies

Beer Butt Chicken

R rpmMember
I've usually just done chicken parts, but thought I would try the infamous beer butt chicken this weekend. I would like everyone's thoughts on how much influence the contents of the can have on the finished product. I have read posts for everything from just water or beer to some fairly complex concoctions. I can't really believe that there would be that much flavor penatration given that the liquid probably never be at a full boil for very long (given temp swings).

Secondly, I always brine my chicken. Do you brine when doing the can routine?

Richard
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FM Former Member
For me, BCC is all hype. I'm not convinced steaming chicken from the inside is going to penetrate or carry enough flavors.

I get perfect results with brining. If you brine your BCC, then it will be hard for you to tell if one or the other was better.

But HEY, that's just me. There are a lot of people making money off of BCC.

My suggestion. Do 2. One BCC straight, One BCC with a brine and see what you think.

Smokin'

But HEY,
FM Former Member
Hi RPM, I have to join the side that Smokin is standing on...I have done BCC and honestly couldn't see what all the hoopla was about. Not worth the trouble to me, and couldn't see that it was any better than regular brined chicken. Now Brining is DEFINITELY worth the time and trouble. I noticed a HUGE difference between that and non-brined chicken. Just my 2 cents worth.
S shtrdaveMember
Never did them in a smoker but have done many on a grill. Used all sorts of different things in the cans, with just salt and pepper on outside. I would have to say they all tasted pretty much the same.

I have never tried to brine any yet but am going to search fro a good brine recipe here.

Maybe soak them critters in some beer and spices?

dave

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