Whole Chicken (1)
from the packaging. Most chickens are packed with giblets so remove these from the cavity. Rinse the bird under cool water and pat dry. Place the whole chicken on a platter for seasoning.
Salt (1 cup)
Granulated Garlic (1/2 cup)
Ground Black Pepper (1/4 cup)
Dried Parsley (1 tsp)
Dried Oregano (1 tsp)
in a bowl and store in an airtight container.
Spray the outside of the skin with a light coating of Vegetable cooking spray and sprinkle All Purpose rub on the outside.
Add a layer of
Barbecue Rub (to taste)
to the outside of the chicken. Be sure to sprinkle both Rubs inside of the cavity as well.
The bird booster is
Water (2 cups)
Butcher BBQ® Bird Booster Original Injection (1/4 cup)
. Whisk these ingredients in a bowl and it’s ready to use.
To inject the beer can chicken hit each breast 3 or 4 times just off the breast bone. Move the needle to the lower side of the breast and pump injection down the bottom side. Move down to the legs and stick it a couple times and then go in through each thigh.
Pour out (or drink) about ¼ of the
Beer (12 fl oz)
and open up the top a little so steam can escape. Balance the chicken on the beer can, you can optionally use a vertical beer can chicken rack that will hold the beer can and support the chicken.
Once the chicken is sitting on the can, it’s ready to go on the smoker. The cooking temperature I use for smoked chicken is 300 degrees F (150 degrees C). Once the smoker is running at 300 degrees F (150 degrees C), place the beer can chicken on the pit and close the lid. It will take about 2 hours depending on the size of the chicken.
After 1 hour of cooking insert the probe into the thickest part of the thigh and keep an eye on the temperature. Chicken is done when it hits 175 degrees F (79 degrees C in the thigh and 165 degrees F (73 degrees C) in the breast. You’ll want to be sure to check both areas before removing it from the smoker.
Carefully remove the chicken from the smoker and let it rest for at least 10 minutes before cutting into it.