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Export 11 ingredients for grocery delivery
Step 1
Pre-heat smoker to 225°F.
Step 2
Remove giblets from inside of roaster chicken and rinse bird with fresh water.
Step 3
Brine chicken for 4-24 hours in a wet brine or simply rinse with fresh water. Add brine ingredients in a large pot and bring to a boil to dissolve salt & sugar. Remove from heat.
Step 4
Allow brine to cool COMPLETELY before adding & submerging chicken into liquid. Once finished, rinse with cool fresh water.
Step 5
Dry chicken with paper towels. Coat with olive oil. Make sure to get both sides of the bird and in between the skin and breast meat.
Step 6
Season bird with rub seasoning everywhere you put olive oil. Place a 12-16 oz beer can which is half full of beer inside the cavity of chicken. Use a beer can chicken stand for ease.
Step 7
Place chicken directly on grill rack 'sitting up' and smoke for 75 minutes. Turn up temperature to 350°F and cook until the internal temperature is 165°F when checked with an instant read thermometer, about another 60 minutes.
Step 8
Let rest 10-15 minutes and serve.
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