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Recipe From from Weber's Way to Grill™ by Jamie Purviance

Smoked Beer Can Chicken

  • People

    Serves 4

  • Prep Time

    10 min.

  • Grilling Time

    1:15 to 1:30 h

People
Serves 4
Prep Time
10 min.
Grilling Time
1:15 to 1:30 h

the Ingredients

20170216134604 Wtg Poultry 20
  • 1 whole chicken, 1.8 to 2.3 kilograms
  • 45 grams kosher salt

Rub

  • 2 teaspoons granulated onion
  • 2 teaspoons granulated garlic
  • 1 teaspoon prepared chili powder
  • ½ teaspoon freshly ground black pepper
 
  • 1 can (360 millilitres) lager or other beer, at room temperature

Special Equipment

  • 4 handfuls of hickory wood chips
  • church key-style can opener
  • instant-read thermometer

Instructions

  • 01 Remove and discard the neck, giblets and any excess fat from the chicken. Sprinkle the salt over the entire surface and inside the cavity of the chicken, covering it all like a light blanket of snow. Cover the chicken with plastic wrap and refrigerate for 1½ to 2 hours.
  • 02 Soak the wood chips in water for at least 30 minutes.
  • 03 In a small bowl mix the rub ingredients.
  • 04 Rinse the chicken inside and outside with cold water. Gently pat the chicken dry with paper towels. Season the chicken all over with the rub. Fold the wing tips behind the chicken’s back.
  • 05 Prepare the grill for indirect cooking over medium heat (180°C to 230°C).
  • 06 Depending on which poultry roaster you use, either pour out half the beer and place the can in the poultry roaster and plunk the chicken on top of it. Or pour half the beer into the centre cup if your poultry roaster has such, plunk the chicken over the cup so it sits firmly.
  • 07 Drain and add the wood chips to the charcoal or to the smoker box of a gas grill, following the manufacturer’s instructions, and close the lid. When the wood begins to smoke, transfer chicken on the poultry roaster to the grill. Grill over indirect medium heat, with the lid closed, until the juices run clear and the internal temperature registers 70°C to 74°C in the thickest part of the thigh (not touching the bone), 1¼ to 1½ hours.
  • 08 Wearing insulated barbecue mitts, remove the poultry roaster from the grill and transfer the chicken to a cutting board. Let rest for 5 to 10 minutes (the internal temperature will rise a few degrees during this time.) Carefully lift the chicken off the poultry roaster, preventing the hot beer from spilling (the beer will be very hot.) Discard the beer. Cut the chicken into serving pieces as desired. Serve warm.
Ingredients
Instructions