Spatchcock Chicken Vs. Beer Can Chicken | Which One Is Better???

[@jaybooth4815]

Congratulations on the new addition Brian! Those yardbirds look delicious! Your dad is definitely into those ZGrills! He’s probably wincing seeing that drip pan not covered in tin foil….lol. Chickens look delicious too! Cheers brother!

[@MadHorseBBQ]

Hey thanks Jay!! And ya foil on the drip pan is overrated Lolol. 🍻🍻

[@jaybooth4815]

@@MadHorseBBQ I think big T would argue that point...haha

[@BigWood76]

Thanks for the video, and congratulations with the addition of the family!

[@MadHorseBBQ]

Thanks Scott I really appreciate it!

[@TomHorsmanAmateurBBQ]

Awesome lookin Birds! Nicely Done!

[@MadHorseBBQ]

Thanks Chief!

[@timcorrin1475]

congrats on the new arrival

[@MadHorseBBQ]

Thank you!

[@bjsbackyardbuckeyebbq5820]

Great Job, they both look great, this is a question for the ages, I tried both and when I tried spatchcock, I haven’t gone back to the beer can, I’m progressing to halfing the chicken next, once again, glad to see you back at it👍

[@MadHorseBBQ]

Completely agree! And hanging chicken halves on a drum are really good! Thanks bro!

[@SuperDieselJunkie]

Congrats on the newbie. Love your videos

[@MadHorseBBQ]

Thanks bro!

[@orlandorivera69]

Just subscribed! Nice video and good walk through 👍

[@MadHorseBBQ]

Thanks Orlando I appreciate it!!

[@tedz.]

Nice job Brian. I suspect the moisture from the beer can cools the chicken off a bit, slowing the cook down. Did you brine those birds? The last time I made pulled chicken I left the birds whole and it didn't seem to take much longer than spatchcocking them. They turned out great.

[@MadHorseBBQ]

I did not brine. And thanks Ted! And you may right.

[@johnknapp6328]

Nice Chickens Brian Congratulations on your new family member. Are you going to get chargriller pellet pro. That would make someone we know Smoke Daddy

[@MadHorseBBQ]

Thanks John! And no plans on getting any other grills as of now.

[@jppilot2003]

I just saw your videos on building a UDS. Question: Would lining the interior of the drum with red brick help in any way?

[@MadHorseBBQ]

I mean guess it would be like a drum style kamado kind of. It would certainly be heavy.

[@jppilot2003]

@Mad Horse BBQ Yes it would be a little heavy. It would be like a Kamado. But it could also work as a Tandori oven which is a feature I would like. Double features double fun. I also think that it might keep temperature steadier and loose less heat when opening and closing the lead. Using red breaks is a lot cheaper than firebricks and I’m able to get thin ones as not to increase weight too much.

[@genghi5khan]

Beautiful birds! How about try the experiment again but set the temp to 400 F. I think the spatchcock will come out good but the beer can will be uneven.

[@MadHorseBBQ]

Hmmmm maybe

[@sideyardbarbecue3214]

Chicken looked great. FYI, Mich Golden Light is the best beer

[@MadHorseBBQ]

Thanks!! And haha nah

[@etienneoligny5106]

#teammillerlight hahaha, awesome video as always !

[@MadHorseBBQ]

Thank you!! And I can get down with Miller.

[@Mixwell1983]

Another pointer that's more practical than a whole chicken is to do thighs and drumsticks, A whole chicken cooked looks good but for me the dark meat stands out and can take more cooking than breast even brined. I've foune that a probe in a whole chicken in the breast that reaches 160F-165 is fine FOR THE BREAST. If you pull it and your thighs are maximum 165F you're in for chewy chicken. I like to take thighs/drums up to about 175F for the textures or even higher. You'd really have to royally Fk up to ruin the dark meat, it's soo much more flavor and forgiving. That's why ai almost never do a whole chicken 😂

[@jameshuston4622]

Blessings on the new child

[@MadHorseBBQ]

Thanks Bro!!

[@BigLewBBQ]

Beer can chicken is a fad that won’t die. Anyway, this is a nice comparison video. Now you have to do a chicken under a brick for comparison.

[@MadHorseBBQ]

Haha you right there. Thanks buddy!

[@Mixwell1983]

I mean in all honesty you don't need a beer can rack, the whole point is to use a can, I personally feel it's more of a gimmick though I've done it. I feel like more surface area and higher temps for smoking chicken are a better end result at rendering fat wnd browning chicken, a beer can acts as a heat sync and takes longer even if the beer is at room temperature. The whole steaming for moisture I don't buy it, if you want juicy chicken then brine it the night before. To me beer can seems like a cool idea for people new to bbq/smoking for the novelty, i even bought injectors to inject the chicken and really a little softened herb butter under the skin after a brine and smoking at higher temps is the way to go . Some of the best BBQ I've cooked has been with minimal novelties but i admit in the beginning i was doing beer can and injecting chicken. This was all before I actually went to culinary school. Just spatchcock your chicken and cut out the gimmick of beer can chicken IMHO

[@rayjohnson5480]

So you don't have to flip the spatchcock?

[@jameshuston7273]

Go bears! 🎉🎉🎉

[@MadHorseBBQ]

SKOL

[@michaeltrottier5429]

Busch Light "best damn beer there is"??????? Are you on meth? Might want to venture out of the corn belt there and discover (ANY) micro brewery! Shameless product placement could be forgiven if the product had any merits..

[@MadHorseBBQ]

Who hurt you?

[@Mixwell1983]

Don't forget if you want smoke flavor on a pellet grill you need a smoker tube, while the smoke and smell seems legit and the smoke ring the fact is pellet grills burn pellets as the heat source and are VERY efficient and almost completely combust. The smoke flavor you get from snd sort of pellet, wood chip etc is due to the incomplete combustion. I was disappointed going from and offset charcoal smoker to a pot boss and before I knew the mechanics I thought the hopper was just a source for the pellets to smoke like an offset but the pellets are the heat source. I still like my pit boss but in retrospect for smoking i would have got one of those Charbroil gravity fed charcoal grills. I supplement my smoking meats with my masterbuilt electric smoker and use hickory off cuts from over hanging branches that i cut into coins and let age for a year. Anyways I need to fire up/plug in either the pitboss or electric smoker because i been soo busy this Summer I haven't smoked sny types of meat and I always talk about how im going to on my next day off but family and kids always have to ruin my plans. Damn you Hobby Lobby and shopping with this Mrs 😂😂