Memphis Rub: (Makes
About 1/2 Cup)
1/4 Cup Paprika
1 Tbsp Firmly Packed Dark Brown Sugar
1 Tbsp Granulated Sugar
2 Tsp Sale
1 Tsp Celery Salt
1 Tsp Freshly Ground Black Pepper
1 To 3 Tsp Cayenne Pepper
1 Tsp Dry Mustard
1 Tsp Onion Powder
1 Tsp Garlic Powder
Place ingredients in a jar. Tightly
close lid, shake to mix. Store away from heat and light. Use within six
1 1/2 Cups Mesquite Chips (If Using
Smoker, Charcoal Or Gas Grill)
1 4 Or 5 Pound Whole Chicken
3 Tbsp Memphis
Rub (Other Rub If Desired)
1 12oz Can Of Beer
oil grill grate of grill if using a grill
- soak the mesquite chips in
cold water to cover for 1 hour then drain.
- cut off and discard the fat
just inside the body cavities of the chicken. Rinse and dry then
sprinkle 1 tablespoon memphis rub inside body and neck cavities and
1 tablespoon over the outside of the bird. Add another 1/2
tablespoon of rub between skin and flesh if desired. Cover and
refrigerate for at least 1/2 hour.
- if using a gas grill, place
all wood chips in smoker box, heat grill to high. When smoker
appears, lower heat to medium. If using oven, heat to 350 degrees.
If using a smoker use as you would for any other whole chicken.
- pop the tab on beer can but do
not pull tab back. Using a metal beer-can opener make 5-6 holes in
top of can. Pour out the top 1-inch of beer and spoon 1/2 to 1
tablespoon of rub into beer.
- hold chicken upright with body
cavity opening down and lower onto beer can.
- place chicken upright on
grill, in smoker or oven (use shallow pan if desired) and keep from
- cook until tender, about 30
minutes per pound (2 hours for a 4 pound chicken).
stand for at least 10 minutes before carving. Carefully remove the
bird from the beer can.