Mago point beer can chicken
From Pete Daversa at Mago Point Smokehouse
1 3 lb. Whole chicken
Chili Rub (see recipe below)
1 can beer or soda (your choice)
1 small package of wood chips (and smoke box if using gas grill)
8 teaspoons mustard powder
8 teaspoons granulated garlic
8 teaspoons onion powder
8 teaspoons paprika
8 teaspoons cayenne pepper
6 tablespoons ancho chili powder
6 tablespoons New Mexican chili powder
3 cup dark brown sugar
1 cup Sugar in the Raw
1 cup kosher salt
1 cup white granulated sugar
Preheat oven/grill or smoker to 300 degrees.
-Rinse the chicken under cold running water, inside and out. Drain and blot, both inside and out, with paper towels. Evenly coat the chicken inside and out with Chicken rub. This can be done up to a day in advance.
-Set up the grill for indirect grilling placing a drip pan in the center. If using a charcoal grill, preheat it to medium. If using a gas grill, place all the wood chips in a smoker box and preheat to high; then when smoke appears, lower the heat to medium.
- Pop the tab on the beer can. Using a 'church key'-style can opener, make additional holes in the top of the can. Pour out a small amount of beer (about one inch), then spoon 2 tbsp dry rub through the holes into the beer. Holding the chicken upright, with the opening of the body cavity down, insert the beer can into the cavity.
-When ready to cook, if using charcoal, toss half of the wood chips on the coals. Stand the chicken up in the center of the hot grate, over the drip pan. Spread out the legs to form a sort of tripod, to support the chicken.
-Cover the grill and cook for about 2 hours. If using charcoal, add 10 to 12 fresh coals per side and the remaining wood chips after 1 hour. Using tongs, lift the bird to a cutting board or platter. Caution: Be careful not to spill hot beer or soda on yourself. Let stand for 5 minutes.