Beer Butt Chicken

[smokinlobo]

We're gonna try a beer butt chicken again.
For some reason they taste delicious but can't get the skin to crisp.
We're gonna try:
Clean and dry the bird.
Rub it down in and out real good with butter then rub.
Spice up a 1/2 can of beer.
Put bird on can and both in Traeger.
Smoke at 225* for about an hour.
Crank up Traeger to high and cook till IT is 160*.
What do you guys and gals think.
Will we get crispy skin?
Mike & Vicki

 

[squirtthecat]

Last couple of chickens I did worked out great like this: (thanks to jimsbarbecue for the times/temps)

30 minutes on smoke
45 minutes at 425°
down to 325° until IT is 160°

Skin is great. (not that we eat it - LOL)

 

[smokinlobo]

Thanx squirt.
We'll go with them temps.
Depending on the weather. Either Friday or Saturday.
Mike & Vicki

 

[RGrunz]

I second that recommendation, I found that I was cooking my chicken at too low a temperature. Since I pumped it up, It's still juicy and much better skin.

 

[Rip]

Last couple of chickens I did worked out great like this: (thanks to jimsbarbecue for the times/temps)

30 minutes on smoke
45 minutes at 425°
down to 325° until IT is 160°

Skin is great. (not that we eat it - LOL)

Thanks Squirt and Jim, I'm going to give that a try!

 

[Holden McGroin]

I have found that cooking the bird at 350 works better for crispy skin. Just keep an eye on the internal temp. Beer works great but you can also try using soda pop or fruit juices too. I like to make an herb butter with rosemary, garlic, and other aeromatics to inject before cooking. Use your imagination and find out what works and what doesn't. It's loads of fun!

 

[smokinlobo]

We've done several birds (chickens and turkeys) on our other smoker (CharGriller from Home Cheapo)
and have had them turn out great.
The birds we tried on the Traeger are good tasting but we can't get the skin crispy. Even when we do
bone in, skin on breasts the skin wasn't crispy.
We're gonna try the above mentioned times and temps. I have always cooked at a lower temp to get
the good smoke. Hopefully the higher temps will crisp up the skin. I should have figured it out by myself
because I cooked at higher temps on the other smoker.
Looks like the weather is gonna let me do the bird today.
Thanx for the info.
Mike and Vicki

 

[KMF]

Anyone tried Traegers chicken Thorn???