This Beer Butt Chicken on a Big Green Egg yields succulent, fall-apart-tender meat with a crispy skin and smoky flavor; it is outstanding!
This Beer Butt Chicken on the Big Green Egg was the first thing Zane made on our new BGEgg. We had an Egg years ago that we left with the buyers of our last house (Eggs are a pain to transport). After years of longing for a new Egg, I finally gave one to Zane for Father’s Day this year (#ulteriormotive:-). We are loving it!
There are basically 3 steps to prepping birds for beer butt chicken: injecting birds with marinade; rubbing birds with dry rub, and placing them atop the beer/liquid mixture. Below is how we do it; vary it to your tastes!
Injection Liquid: If pressed for time, I buy a bottle of Tony Chachere’s butter injecting liquid. It is good, does the job, and comes with an injector taped to the bottle (which can be washed and reused). For this recipe, I made my own with leftover beer.
Injection liquid goes deep into the breast and leg of each chicken. I move the injection to several spots, and it is so cool to see the skin “puff up” when liquid flows underneath. The injection really does help keep the chickens moist inside, so I recommend not skipping this step.
Dry rub: With the plethora of dry rubs readily available in stores, I choose a premade rather than making my own. Two of my faves are Dreamland and Bad Byron’s Butt Rub(no msg).
I can’t imagine doing the dry rub (or handling chickens for that matter) without disposable gloves. I can’t live without them. I buy a box of 100 from Publix, so I never have to touch meat with my bare hands. #ocdaboutrawmeat
Instead of using beer cans, we use these savvy ceramic Sittin Chickn steamers. The chicken on the left is actually on a Sittin’ Turkey steamer that came with the combo I purchased. It was way big, but it did the job! Since writing this post, I’ve gotten a second Sittin’ Chicken Steamer, as we always do at least 2 chickens at the time.
Cooking Time: Once on the smoker, if kept at 200-220 degrees, the birds should cook 3 1/2 to 4 hours. The internal temp should be 180 to 185 degrees. Once removed from the BGEgg, I always allow my birds to sit for at least half an hour or more, covered, so that the juices will settle before chicken is cut or pulled.
Pulled chicken: We pull the meat off most all of our BGEgg recipes, and I cannot live without BBQ gloves. I have 2 pairs of theseand use them for anything hot that I want to maniupulate with my hands.
Once our chickens are done, we serve the meat with red and white BBQ sauces. Delicious!
If you have any BGEgg recipes, tips, or techniques, please share with us in the comments! We are loving our egg and dying to try new things, especially as Fall approaches. As always, thanks so much for stopping by. Be blessed, and stay savvy!!!