I will say that when done properly, the beer can chicken rivals any method. I hadn’t done one for a couple years. Opting for spatchcock or rotisserie but beer can is less work and turns out great results. Sure I know the beer and the can have nothing to do with the results other than vertical roasting. Maybe I didn’t need the can but I find a 1/3 full can of beer provides a bit of support and ballast. I don’t have a beer can holder gadget. You know my aversion to accessories.
I set my fire up in a banked semi circle with bottom vent half and top open. Cooking at 400ish takes about an hour and 20 minutes. No smoke wood this time. I injected with a mix of clarified butter, chicken broth and Tony’s seasoning. Hit the outside with Weber kickn chicken.
I normally face the breasts to the coals and I didn’t this time. Not quite as crispy on the breast side. I will go back to breast forward.
Anyways don’t write this method off it’s fantastic.
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