Beer-Can Chicken

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 months.

Prepare Chicken:
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

  1. soak the mesquite chips in cold water to cover for 1 hour then drain.
  2. 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.
  3. 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.
  4. 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.
  5. hold chicken upright with body cavity opening down and lower onto beer can.
  6. place chicken upright on grill, in smoker or oven (use shallow pan if desired) and keep from tipping over.
  7. cook until tender, about 30 minutes per pound (2 hours for a 4 pound chicken).
  8. let chicken stand for at least 10 minutes before carving. Carefully remove the bird from the beer can.