Beer Can Chicken

This is a classic and versatile BBQ recipe. Use the chicken in other recipes that call for cooked chicken or eat it as is. I usually double the recipe and make two at a time to have leftovers to put on salads and what have you.

The beer is more of a gimmick than anything, but helps keep the chicken moist. It will not impart any flavor to the chicken so don't bother using a good beer. If you only have good beer, I suggest drinking that and filling the empty can half full with water instead.

Ingredients

• 5 lb whole chicken
• Alan's Pork Rub or similar
• salt
• 1 can cheap beer
• 2 tbsp chopped onion
• 2 tbsp apple cider vinegar
• 3 gloves garlic, minced

Preparation

Wash and trim the chicken. Salt the chicken, adding about 1 tsp kosher salt per pound. Cover with as much rub as will stick.

Drink half the beer or otherwise dispose of it. Remove the top of the can with a can opener. Add the onion, vinegar, and garlic to the beer.

Slide the chicken over the beer can, ensuring that the top of the can is entirely inside the cavity of the chicken. Throw a little extra rub into the top of the cavity for good measure and use the neck flap of skin as a sort of lid on the whole thing.

Cook on the smoker or oven at 225°F for 3-4 hours. The chicken is done when the breast and the thigh reach an internal temperature of 165°F. Remove the chicken and let it rest for 10 minutes before carving it up and serving.