This Beer Butt Chicken cooked on a Big Green Egg yields succulent, fall-apart-tender meat with a crispy skin and smoky flavor; it is fabulous!
This Beer Butt Chicken on the Big Green Egg is always a hit. Because whole chickens are not too expensive, it is a good choice of meat to serve when feeding a crowd. We make these early in the day, wrap in foil, and keep in a warm oven. This frees up the BGEgg to cook other meat on just before guests arrive.
With the right tools, it is super easy to make beer butt chicken. I link below to all the products that I use (or similar).
Injection Liquid: I like Tony Chachere’s butter injecting liquid. It is in most grocery stores, and some bottles are sold with an injector for those of you who might not have one on hand.
Injecting birds is important for Big Green Egg cooking; it keeps birds moist from the inside out. Brining is another good option but takes much more time than injecting.
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).
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 link to my faves below, as well as the meat claws that are perfect for pulling meat apart. (Mine are pink-LOL)!
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!!!
- 2 whole fresh chickens
- your fave chicken barbecue dry rub (I use Dreamland or Rub a Butt)
- vegetable spread (i.e. tub margarine)
- extra virgin olive oil
- INJECTING LIQUID:
- 1 large can beer
- 1/4 cup vegetable oil
- 1/4 cup white or cider vinegar
- 2 TB dry rub or BBQ seasoning
- SITTIN' CHICKEN LIQUID:
- Fill each ceramic with beer.
- Add broth or seasonings as desired.
- (aluminum pan &soaked hickory wood chips for Big Green Egg)
- PLACE CHICKENS ON STEAMERS:
- Fill Sittin' Chicken Steamers 2/3 full with beer and desired seasonings.
- Place rinsed and dried chickens on Sittin' Chicken steamers.
- INJECT CHICKENS;
- Inject marinade into breast and leg cavities.
- Do this in several areas; reserve leftover marinade for basting.
- DRY RUB CHICKENS:
- Rub vegetable spread and oil all over outside of chickens and under skin.
- Sprinkle chickens generously with dry rub, spreading to cover skin on all sides; set aside.
- PREPARE THE EGG:
- Place wet hickory chips on charcoal; start fire and set to around 200 to 220 degrees F.
- Place plate setter on Egg.
- Place aluminum pan (filled 1/2 full of water) on place setter).
- Place chickens on stands directly on the BGEgg grate.
- Close lid; cook for 3 1/2 to 4 hours. Internal temp should be 180-185 degrees.
- Allow chickens to sit for an hour or so to "settle" before pulling meat apart.
- Serve with sauces.