RCI-MT.004.0072.001
Beer Can Chicken
A tale of fisting, strange insertions, smoking (and chickens) By NosmoKing
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- to 4 pound chicken.1 3 unit
- Chunks of hardwood (hickory here1 unitbut apple works nice too)
- of beer (Yes1 CanI know it's crap beer but that's OK for this application)
- 1/4 cup
- 1/4 cup
- 1 TBSP
- 1 TBSP
- 1 TBSP
- 1 TBSP
- TBST fresh ground pepper (coarse)1 unit
- 1 tsp
- 1/4 tsp
Method
1
Soak hardwood chunks in water for at least 30 minutes while preparing the chicken and spice rub.
2
Combine brown sugar, paprika, cayenne, onion powder, garlic powder, kosher salt, black pepper, celery seed, and dry mustard in a small bowl, stirring until evenly mixed.
3
Remove the chicken from packaging and pat dry inside and out with paper towels, removing any excess moisture.
5 minutes
4
Rub the spice mixture generously all over the entire exterior of the chicken, working it into the skin and under the wings.
5 minutes
5
Open the beer and take a few sips to make room, then place the open can inside the chicken's cavity so the can is upright and secure.
6
Prepare a grill for indirect heat, placing a drip pan below the cooking grate; if using charcoal, arrange coals on opposite sides of the grill.
10 minutes
7
Drain the soaked hardwood chunks and scatter them over the hot coals or place them in the smoker box of a gas grill.
2 minutes
8
Position the beer can chicken upright over the drip pan, balancing it on its two legs and the beer can so it sits securely.
2 minutes
9
Cover the grill and maintain a temperature of 350°F, cooking for approximately 1 hour until the internal temperature reaches 165°F when measured in the thickest part of the thigh.
60 minutes
10
Remove the chicken from the grill and transfer to a cutting board; let rest for 5 minutes before carefully removing the beer can and carving.