Beer Can Chicken FTW2

Ingredients
1-3 whole chickens (somewhere around 3 1/2 pounds each)
1/2 cup of BBQ rub
a few handfuls mesquite wood chunks

Equipment
1 charcoal grill large enough to cover an upright chicken (a classic Weber Kettle will do just fine)
1 aluminum drip pan
heavy-duty aluminum foil
Charcoal
1 pair of long tongs
1 pair of BBQ mitts
an instant read meat thermometer.

Step 1

Set up your grill for indirect heat. Place a drip pan in the center of the charcoal grill. This is a good time to soak your woodchips in water. Light your charcoal with a chimney starter. After the briquettes are lit, pour them around the drip pan. If any fall into the drip pan, remove them with a pair of tongs and place them along the outside. Add some unlit briquettes around the perimeter of the drip pan and allow them to light.

Step 2
Rinse and clean your chicken(s) inside and out and pat dry. Don’t forget to remove the gizzards and neck bone.

Step 3

Pop open a can of beer for each chicken. Quality doesn’t matter here; domestic suds will do just fine. Empty out about a third of the beer and dispose of the beer however you see fit. Punch a couple of holes on the top with a church key can opener and sprinkle some BBQ rub in the beer can.

Step 4

Step 5
Check your bird(s) in about fifteen minutes and make sure that there aren’t any areas that are getting crispier than others. After about 70 minutes take the temperature of your birds in the thickest part of the thigh with your instant read thermometer. When your birds get in the range of 170-175 degrees, they are done. Remove the chicken from the grill with your tongs and let it rest (about 10-15 minutes), trying not to spill any of the remaining beer. Removing the can from the butt is a bit tricky a little twist helps, but most importantly is to hold the bird steady while you take it out. Throw away the beer cans and serve the chicken.

 

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