Beer can chicken is one of those things that people love to do in the smoker or grill and while the science seems to indicate that the liquid isn't all that important, it's super cool and as you know, presentation and aesthetics plays a big part in the meal.
Course Entree, Main Course
Cuisine Barbecue, Hot Smoking
Prep Time 15 minutesminutes
Cook Time 2 hourshours30 minutesminutes
Total Time 2 hourshours45 minutesminutes
Author Jeff Phillips
Ingredients
2whole chickens
1cupmayonnaise
3tablespoonsJeff's original rubget the recipes here
2cans beer or a soft drinkI like to use root beer
Chicken Brine
1gallonwater,cold
1cupkosher salt,course
1cupbrown sugar
Instructions
Brine the Chicken(s)
Make the brine in a large 1 gallon pitcher by adding the water, kosher salt and brown sugar.
Mix well until all ingredients are dissolved and the liquid becomes a clear amber color.
Place the chicken(s) into a zip top bag or other plastic or glass container and pour the brine over the chicken to cover. Place the container with the chicken into the fridge for about 4 hours.
At the end of the brining time, rinse the chicken under cold water and pat dry.
Season the Birds
Place the chickens over cans of beer, root beer or other soft drink and use the legs to support some of the weight.
Mix 1 cup of mayonnaise with 3 tablespoons of Jeff's original rub and apply this mixture all over the outside of the chickens.
Cook in the Smoker and Serve
Preheat the smoker to 275°F and once it's ready place the chickens on the grate and cook until the internal temperature reaches 165 °F in the thickest part.