Smoked Beer-Can Chicken
Whole chicken propped on a beer can, smoked over apple wood, finished crispy.
In the kitchen
Method
1
Pat the chicken dry, oil it, and apply the rub generously.
2
Open and pour out a third of the beer, then sit the chicken on the can.
3
Smoke at 275F until the breast hits 160F, about 2 hours.
4
Crank to 375F to crisp the skin, then rest 10 minutes.