This smoked version of the classic beer butt chicken recipe takes the temperature down so that the beer won't boil. The advantage is that the light steam will marinate and moisten the chicken while it slow roasts to perfection in a smoky environment.
- 1 whole chicken
- 1 can of
- 2 tablespoons (30 mL) chopped onion
- 2 tablespoons (30 mL) apple cider vinegar
- 3 cloves minced garlic
- For Seasoning Rub:
- 2 teaspoons (10 mL) mild chili powder
- 1 teaspoon (5 mL) onion powder
- 1 1/2 teaspoons (7.25 mL) salt
1. Preheat smoker. Wash and trim chicken. Combine seasoning ingredients and rub all over chicken.
2. While the smoker heats up, open the beer and drink half and only half. With a can opener, cut the top of the beer can off. Add onion, vinegar, and garlic to beer.
3. When the smoker is ready, place the beer in the middle of the rack. Carefully place the chicken over the beer standing up. You might need to get a little creative to make it stand up properly.
Make sure the beer can is completely covered by the chicken. Smoke chicken for about 3 to 4 hours or until the internal temperature of both the thigh and breast reach between 165 and 170 degrees.
4. Once cooked, remove from heat and place onto a cutting board. Loosely tent chicken with aluminum foil and let rest for 7 to 10 minutes. Carve and serve.
|Nutritional Guidelines (per serving)|
|Total Fat||18 g|
|Saturated Fat||5 g|
|Unsaturated Fat||7 g|
|Dietary Fiber||1 g|