Smoked Chicken On A Beer Can

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From my hero of the grill, rob rainford. This to me is the ultimate beer can chicken recipe and the ultimate treat for me! The leftovers make awesome sandwiches, especially grilled cheese sandwiches with monterey jack and some salsa.

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Steps

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Combine all the dry rub ingredients in a bowl and mix.

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Prepare the marinade by placing the chicken stock , brandy , lemon juice , butter and 1 tablespoon of the dry rub into a small saucepan and warm gently until the butter melts then cool to room temperature.

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Remove giblets from chicken along with any fat from inside the cavities , rinse then pat dry.

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Season the inside cavity with 2 tablespoons of the dry rub , and rub in 3 tablespoons of the rub all over the outside of the chicken.

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Using a syringe style flavor injector , inject the marinade sauce into the breast , thighs and drumsticks until plump.

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Brush the outside of the bird with some of the melted butter and let it sit in the fridge to marinade for 3 hours.

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After the chicken has been marinading for 2 hours , prepare the wood chips for smoking by pouring half of the beer over them in a bowl and let them soak for a half hour.

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Use a sharp can opener to punch a couple more holes in the top of the beer can and set aside.

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Pre.

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Ingredients

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dried sage, cayenne pepper, celery salt, black pepper, brown sugar, garlic powder, thyme leaves, roasting chicken, beer, chicken stock, brandy, lemon juice, butter, mesquite wood chips