LOCATION: Recipes >> Outdoor Cooking >> Smoked Chicken 02
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Smoked Chicken 02
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Beer Can Chicken
Brined the chicken over several hours and then used a modest rub.
The trick with this technique, known as chicken on a throne, is to
sit the bird on an open can of beer. Half the beer gets mixed into
a mop with some leftover rub and a little oil. The rest stays in
the beer can -- you cut off the top of the can -- along with a
chunk of onion and some more rub and a bit of cider vinegar.
The deal is, the beer/seasoning mixture keeps the bird moist on
the inside. You splash on a little mop from time to time, and cook
the birds for about 3 hours. The skin is a write-off -- gets really
tough -- but the birds are so full of flavor it's incredible. Meat
falls off the bone.
With two birds available for dinner, the other two went whole into
the freezer. A simple matter to thaw one, bone it (easiest boning
job ever) and toss the chopped meat into a cold pasta salad or a
sandwich.
Stick with the hickory.
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