First smoke of 2016 was – Beer Can Chicken! Besides the personal awkwardness of purchasing Budweiser (something I hadn’t voluntarily done since college) and maintaining a steady temperature in the smoker (super easy thanks to our Weber Smokey Mountain!), this recipe is ideal for a lazy Sunday. All you need are some high quality chickens, a great barbecue spice rub, and beer! As far as the spice rub, you could always make your own, or you can do what I did and use a rub you love. I recommend Joe’s KC Squeal Rub. Go nuts with collards and macaroni and cheese on the side, and don’t skip out on the beer!
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- 1 3-3.5lb whole chicken
- ¼ cup of bbq spice rub
- 16 ounce can of good 'ole crappy macro beer - I use Budweiser
- First and foremost, you need a smoker. You can use propane or charcoal, but my allegiance is to charcoal. Also, you should pick out some wood. Hickory or oak goes really well here. In any event, preheat the smoker and get it up to 275 degrees following the manufacturer's instructions. Keep in mind that maintaining the temperature may require extra coals and wood chunks if you are using a charcoal smoker, so keep some on hand to add to the fire.
- While the smoker is heating up, season the bird with spice rub. I use ¼ cup, which seems like a lot, but I generously apply it and let the excess fall off. Open up your 16 ounce can of beer, and pour some out for the chicken's homies, or even your homies if you like. You want the beer to be halfway full. Prop the chicken on the beer can. Put the chicken on the smoker, cover, and don't touch it for 90 minutes.
- After 90 minutes, unveil the chicken. It should look like the photo below, with clear juices running out of the bird, with a temperature of 165 degrees if you use a meat thermometer. Take the chickens off of the smoker, let them rest for 10-15 minutes on a platter covered with foil, and carve.