Willy likes Smoked Beer Can Chicken

Rub:                                                                                       

5 T Paprika                                                                            

1 T Chipotle Chile Powder                                                     

1 T Ancho Chile Powder                                                        

1 T Mexican Style Chile Powder                                             

2 T Sea Salt or Kosher Salt

2 T Sugar

1 T Garlic Powder

1 T Onion Powder

2 T Black Pepper (preferably freshly ground)

1 t Cayenne Pepper

Injectable Marinade:

12 oz Beer

¼ c Vegetable Oil

¼ c Cider Vinegar

1 T BBQ rub

Additional Ingredients:

2 - 12 oz. Beer Cans

2 - 3 ½ pound whole chickens

½ medium onion, chopped

¼ c cider vinegar

4 garlic cloves, chopped

Directions:

1. The night before you plan to barbecue, combine the rub ingredients in a small bowl and mix.  In another bowl, combine the injection liquid and mix.  Remove the organs from the chicken cavity and clean the chickens.  Soak wood chips overnight to use on the smoker (we used hickory wood chips).

2. With a kitchen syringe, inject the chickens with the marinade.  Use about a ½ cup in each breast, and ¼ c in the thighs.  With the remaining marinade, pour over the chickens and massage over and under the skin, being careful not to tare the skin.  Season generously with the rub all over both chickens, on top of and underneath the skin.  Place the chickens in a plastic bag or on a platter covered with plastic wrap, and refrigerate over night.

3.  Prepare your smoker for cooking at 200 degrees F to 220 degrees F.

4. Remove the chickens from the refrigerator and let sit at room temperature for about 30 minutes.  Open 2 beer cans and drain half the liquid from each.  Add to each beer can 2 garlic cloves, half the onion, half the vinegar and one table spoon of the BBQ rub.  The beer will steam the chicken on the inside, the seasonings add flavor to the inside of the chicken.

5.  You may need an assistant for this part.  Carefully place each chicken on top of the beer can, using the two legs and the beer can to balance the bird upright.  Transfer the birds sitting on the beer cans to your smoker with the wood chips placed on the fire to provide the smoke.  Smoke your chickens for 3 ½ to 4 ½ hours.  The chickens are done when the breast meat reaches an internal temperature of 165 degrees F and the thigh meat registers at about 175 degrees F.  Let the chickens rest for about 10 minutes when done, the meat will continue to cook another 5 to 10 degrees F.

6.  When serving, you will want to remove the skin.  Because of all the moisture added to the birds, the skin does not get crispy; all the flavor soaks down into the meat.  Serve by itself or as a pulled chicken sandwich with your favorite barbecue sauce.

10-4 willy