Can soda can chicken be better than beer can chicken? I’ve always said that beer can chicken is a BBQ classic. People love to make it and it’s so fun. It’s a great way to cook a bird to get succulent and juicy chicken. Every time I make it and post it on social media, my friend Jonathan Fox from Fox Bros Bar-B-Q in Georgia tells me to “save the beer and make it with a Dr. Pepper instead.” He has always told me he loves the sweet and nutty flavor that it delivers plus you save the beer to drink!
Dr. Pepper is such an iconic part of Texas history considering it was born in Waco, TX. In this recipe we make Dr. Pepper Chicken with a pure cane sugar Dr. Pepper (Wal-Mart), so no high fructose corn syrup. We also make a very delicious Dr. Pepper BBQ sauce to glaze the chicken with near the end.
Recipe: https://www.meatchurch.com/blogs/recipes/dr-pepper-chicken
Dr Pepper BBQ Sauce recipe: https://www.meatchurch.com/blogs/recipes/dr-pepper-bbq-sauce
Bottled Up – The Battle Over Dublin Dr. Pepper on Amazon Prime – https://www.amazon.com/gp/video/detail/B07YYM3VSR/ref=atv_dp_share_cu_r
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Welcome to the official Meat Church BBQ YouTube channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
#MeatChurchBBQ #DrPepperChicken #SmokedChicken
The only issue I see with using the Texas sugar is you'll have to buy more ???? that stuff is so damn good on so many things, it goes very fast in this household! Another winner here Matt!
A fresh ham would be interesting too see. Selection, brining, smoking, glaze. Don't believe you have tried that before.
I made some Dr Pepper and jalapeño beef jerky a couple weeks ago. It was super good. Got the idea from hey grill hey. I recommend it if you ever make any jerky!
Matt, how much Dr Pepper did you put in the throne? Also did you have to refill it during the cook? Thanks.
Did a Dr Pepper chicken in a bbq school here in AZ and it was great.
I was making potato skins not long ago and decided to use the left over potatoes to stuff bell peppers. Mixed the potatoes with sour cream, cheese, and bacon bits. Topped with skirt steak and cheese. I was curious to see someone else’s thoughts on the idea.
The skins were also topped with skirt steak, which turned out great.
With all of the great BBQ that Meat Curch cooks…how about a video on the correct way to store extra cooked meat. I love left overs but want some next week also. The wife & I only eat so much at a time.
I enjoy your cooking and its been fun… but calling that beer "craft" is an insult that I cannot forgive.. cheers.
Back when we were apartment living, and I couldn't grill/bbq, Wifey used to make Crock Pot Ribs basted in Dr Pepper and Spicy Sweet Baby Ray's. They were the best ribs not bbq I ever had. And better than most restaurant bbq ribs even.
Still use Dr Pepper as a glaze for ribs. Not surprised it works for chicken too.
When I’m making my own sauce I’ll use whataburger spicy ketchup for my base, never turned out bad
Hell's yes! Pork butt injected with Dr. Pepper isn't too shabby either.
You didn't even debate if the beer can adds moisture.
It's just "its a thing"! LOL
I ran 3 chickens in my smoker two weeks ago. 2 of them had beer cans, one didn't. They literally all went on at the same time. They were rotated 3 times to keep the cook as even as possible. The one that wasn't purched on a can was noticeably less juicy and moist. That one was the BEST of the thee (due to the Tanoori Masala seasoning blend used) but it was drier than the other two for sure!
Can you show how you season under the skin?
Watching from Oak Cliff, TX ♥️
I've been using Dr Pepper in glazes for years, it hits all the right notes for pork and chicken. Someday I'll do a braised brisket in it, maybe. Hard to keep a good brisket off the smoker.
Regarding video ideas, you might enjoy my signature dish: pulled pork tikka masala. It's just a curry-rubbed pork shoulder butt that's smoked as usual, rested, then pulled and added to a spicy masala (onions, peppers, ginger, garlic, spices, tomatoes, chicken stock, and coconut cream) which I serve over rice and garnish with lime and cilantro. Bonus is that extra pork can go in the freezer, so one smoke (a pair of butts) gives me enough meat for 6 to 8 weeknight family dinners that I can whip up in an hour after work. My wife and kids request it at least twice a month.
I haven't even assembled my PitBoss 1150 yet (Canada!) but love all your videos. Bought your rubs and looking forward to cooking! The one thing I have never seen is a rotisserie in a smoker. Is that just dumb because smokers provide such even heat or is the virtue of a rotisserie having high heat only on one side? Thanks and keep up the great work.
@meatchurchBBQ — would love to see you work on buffalo! Such a great protein that needs Meat Churched!
You ever think about doing a top 50 BBQ joints in America, might want to try John Lewis BBQ in Charleston South Carolina, he was Aaron Franklin old pit Master back in 2011
I would love to see you smoke some crab legs or even smoked seafood boil. Thanks for consistently bring videos weekly. #Goated ????
I would like to see a video on smoked side dishes, thanks
Smoked Pepper-jack Mac and cheese!
Fox Bros is wildly overrated imo. Ate there 3 times and every dish I ordered had meat tougher than boot leather.
Ouch! Chicken castration! I thought it was just happy to see me! Sorry. So the pop can is a no go, chemicals…so what is that cone made from? Just wondering.