Beer Can Chicken Recipe

Beer Can Chicken is a staple recipe when it comes to the poultry world of bbq. You will find so many different recipes that require certain types of beer for it to be successful and so on.. Well, I want to add to the list with my version that will be moist and full of delicious flavors. The goal here is to change the way you beer can your chicken.

INGREDIENTS:

- 1 Whole chicken (6-8 pounds)

- 2 24 ounce cans of honey brown larger

- 2 tablespoons Rib rub or favorite bbq rub

- 1 tablespoon garlic powder

- 1 tablespoon onion powder

- 1 tablespoon of Southwest Smoke (Google for seasoning)

- 4 tablespoons mustard

- 10 smashed cloves of garlic

- 1 bundle of thyme

- 1 bundle of rosemary

- 10 leaves of basil

- 4 tablespoons lemon juice

- 1 block of unsalted butter

DIRECTIONS:

1) Get your bird to room temp and pat dry with paper towel.

2) During this time you can prep all your ingredients to make the process easy on you. Combining all seasoning mentioned above into one bowl (Rib Rub, Garlic powder, Onion powder, Southwest Smoke) this is your chicken seasoning. 

3) Place your whole chicken on a wire rack with a sheet pan below, this will catch all the seasoning that falls along the sides. Now cover your bird with mustard, we call this the binder. Now seasoning generously all over the surface area of your chicken. Lift the skin and apply seasoning under the skin the best you can.

4) Take one of your 24 ounce cans of Honey Brown Larger and pour half of it out into an aluminum foil pan that your bird will be placed in. Add these ingredients, 3 smashed garlic cloves, 3 springs of thyme, 3 springs of rosemary, 4 leaves of basil, 1 tablespoon lemon juice. Now place your whole chicken over the can.

5) Set your smoker at 275 and place your chicken in the aluminum pan (the one that you poured the other half your beer into). Once your smoke hits the temp of 275 place your chicken in the center of the grates for best results. Now add these ingredients to the pan with the beer. 1 whole block of unsalted butter, 6 cloves of smashed garlic, 12 ounces of honey brown larger, 6-8 rosemary springs, 6-8 springs of thyme, 3 tablespoons lemon juice, 6 leaves of basil. You want to make sure you mix occasionally during the first thirty mins for the best flavor. 

6) After the first 30-45 mins you want to start basting your bird with the juices below. You can do this with an spoon or ladle. Make sure to baste at the top so the juices can run down the chicken. It's the best part.

7) Check the temp of your bird and when the internal temp reaches an internal temp of 165 you can pull it and let it rest for 12-15 mins in room temp conditions. 

8) Remove the chicken from the can and the aluminum pan and place on cutting board, or serving tray and baste one last time. 

9) Carve your chicken up and serve to friends and family