Smoked Beer Can Chicken with Dry Rub

Step 1

Pellet Grill: Turn the pellet grill to smoke and let it catch (4 or 5 minutes). Turn the dial to 350 degrees F and let it preheat for 10 minutes. Gas Grill: If using a gas grill turn one side on and let the whole grill preheat to 350 degrees F. Oven: Turn the oven to 350 degrees F and adjust rack to the lower third for a standing oven or the lowest rack for a small wall oven.

Step 2

Remove the chicken bits from the cavity. Dry the chicken well, with paper towels.

Step 3

Rub a thin layer of oil onto the entire outer surface of the chicken. Liberally sprinkle the dry rub on the chicken. If your rub is not salty, add a little salt, too. Bend the wings behind the bird, like you would when roasting a chicken,  to prevent the wing tips from burning.

Step 4

Pour-out or drink half of the liquid in the beer can or fill a chicken throne half way. Add 2 teaspoons of dry rub to the liquid. Carefully place the can into the chicken cavity so that the chicken stays upright. If you push it all the way up, the chicken may not balance. That's why I love my stable chicken throne!

Step 5

Put the chicken on a sheet pan and place it onto the grill grate. The sheet pan makes it easier to move the hot chicken once it's done.

Step 6

Cook for 1 - 1 1/2 hours or until the thickest part of the chicken thigh reads 165 degrees F on an instant read thermometer. Let the chicken rest for at least 15 minutes before enjoying. Alternately, tend lightly with foil and it will stay hot for at least an hour.

Step 7

After resting, remove the can or chicken throne. Turn the chicken over and cut the back lengthwise through bone with kitchen sheers or a sharp chef's knife. Flip the chicken over, spread out the sides of the chicken best you can and cut straight down along the breast bone to divide the chicken in half.

Step 8

Serves 4-6 people depending on how big the chicken is and how you cut it. Cut the halves crosswise, separating breasts from legs. This serves Separating the legs from the thighs will serve 6.

Step 9

NOTE: Nutritional values reflect a whole leg piece with skin. I used the nutritional numbers for a rotisserie chicken leg from Fatsecret. If you remove the skin, the chicken has zero carbs. A piece of chicken breast will have more protein and less fat then a leg.

Step 10

Reheat leftover chicken in the microwave or cover with foil and reheat in the oven at 325 for 20-30 minutes.