Beer Can Chicken Smoked with Oak Wood

Beer Can Chicken Smoked with Oak  Wood
Beer Can Chicken Smoked with Oak  Wood

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    Tbls smoked paprika

  • 1-1/2

    teasp ground black pepper

  • 1 1/2

    teasp packed dark brown sugar

  • 1

    teasp kosher salt

  • 1/2

    teasp celery salt

  • 1/2

    teasp garlic powder

  • 1/2

    teasp mustard powder

  • 1/2

    teasp ground cumin

  • 1/2

    teasp died thyme

  • 1/8

    teasp chipotle chile powder or ground cayenne pepper

  • 1

    can (12)ounces dark ale, at room temperature

  • 2

    large handfuls oak chips

  • 1

    whole chicken, about 4 lbs neck etc removed

  • Extra virgin olive oil

Directions

1 In a small bowl mix the rub ingredients 2 Pour half of the beer into a medium bowl. Add the wood chips and stir. Let the wood soak at room temperature until the chicken is ready for the grill. Use a church key can opener to make two additional holes in the top of the beer can 3. Prepare the grill for indirect cooking over medium (350-450) If using charcoal grill place a large foil pan beside the bed of charcoal and fill three quarters of the way full with water. 4 Blot the chicken dry with paper towels. Season the inside of the chicken with 1 1/2 teap of the rub and pinch inside the neck cavity. Lightly brush the outside of the chicken with oil. Season the outside of the chicken evenly with the remaining rub. Holding the chicken upright, lower it onto the beer can so the can fits inside the the chickens back. 5 Brush the cooking grates clean. Drain and add the wood chips to the charcoal or to the smoker box of a gas grill, following manufactures instructions. When the wood begins to smoke, transfer bird-on-a-can to the grill over indirect medium heat (over the drip pan if using a charcoal grill, balancing the bird on its two legs and the can like a tripod. Grill with the lid closed until the juices run clear and an instant read thermometer inserted into the thickest part of the thigh registers 160 to 165; 1 to 1/4 hours, rotating once. Using tongs, grasp the bird and slice a sturdy wide spatula under the beer can. Carefully transfer it in an upright position to a platter and let rest for 5-10 minutes. Using tongs to hold the chicken and paper towels to hold the can, give the chicken a little twist to loosen the can before trying to remove it. Carefully lift the chicken off the beer can, keeping upright to prevent the hot beer from spilling. Cut the chicken into serving pieces as desired. Serve warm

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