Smoked Beer-Can Chicken

Ingredients

Difficulty: Easy

• 1 whole chicken (about 1.8kg)
• 1 can of lager, half emptied
• 2 tbsp olive oil
• 2 tbsp barbecue rub
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp kosher salt

Method

1. 1

   Pat the chicken bone dry, rub with oil, and coat inside and out with the barbecue rub and spices. Let it sit uncovered in the fridge for an hour to dry the skin.

2. 2

   Set the smoker to 300F (150C). Lower the cavity of the bird onto the half-full beer can so it stands upright on the grate.

3. 3

   Smoke over hickory for about 2.5 hours, until the thickest part of the thigh reads 175F and the skin is deep golden.

4. 4

   Carefully lift the chicken off the can, tent with foil, and rest 15 minutes before carving.