Basic Beer Can Chicken
1 12-ounce can beer
1 broiler-fryer chicken about 3.5-4 pounds
2 tablespoons all purpose barbecue rub or favorite rub
2 teaspoons vegetable oil
2 cups wood chips or chunks (preferably hickory or cherry), soaked for 1 hour in
water or beer, then drained
Instructions: Pop the tab off beer can. Pour half the beer (¾ cup) over soaking
wood chips or chunks, or reserve for later use. If cooking chicken atop can,
make 2 additional holes in top using church key-style opener. Set can of beer
aside. Remove packet of giblets from body cavity of chicken. Remove and discard
excess fat just inside body and neck cavities. Rinse chicken, inside and out,
under cold running water. Drain and blot dry, inside and out, with paper
toweling. Sprinkle 1 teaspoon of rub inside body cavity and ½ teaspoon inside
neck cavity. Drizzle oil over skin, smoothing oil over entire body, then rub 1
tablespoon rub over skin. Spoon remaining 1 ½ teaspoons of rub into beer through
hole in top of can. (Don't worry if beer foams up; it's normal.) Hold bird
upright, with opening of body cavity at bottom, and lower onto beer can so can
fits into cavity. Pull chicken legs forward to form tripod of sorts, so bird
stands upright, with beer can as rear leg of tripod. Tuck tips of wings behind
chicken's back. Set up for indirect grilling (see below) and preheat to medium.
If using charcoal grill, place large drip pan in center. If using gas grill,
place all wood chips or chunks in smoker box or to each side and preheat on high
until smoke is visible, then reduce heat to medium. When ready to cook, if using
charcoal grill, toss all wood chips or chunks on coals. Stand chicken up in
center of hot grate, over drip pan and away from heat. Cover grill and cook
chicken until skin is dark golden brown and meat is cooked through (about 180
degrees on instant-read meat thermometer inserted in thickest part of thigh but
not touching bone), about 75-90 minutes. If using charcoal grill, add 12 fresh
coals per side after about 1 hour. Using tongs and heavy grill gloves, hold bird
by can and carefully transfer bird to upright position to platter. Present whole
chicken to family and guests. Let chicken rest 5 minutes. Carefully lift off
support, taking care not to spill hot beer lest you burn hand. Halve, quarter or
carve bird and serve.