Beer Butt Chicken

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Beer Butt Chicken

Recipe Information
Description: grilling/smoking whole chicken on a beer can Source: Vicky Bryant Serves/Makes:4 or more Ingredients These are approximate amounts, change according to taste and change according to what spices/herbs you prefer if necessary. RUB 1/4 cup (60 ml) packed brown sugar 3 tbsp (45 ml) kosher salt 2 tbsp (30 ml) thyme 2 tbsp (30 ml) garlic powder 2 tbsp (30 ml) garlic salt 2 tbsp (30 ml) ground cumin 2 tbsp (30 ml) chili powder 1/2 tsp (2 ml). cayenne pepper 2 tbsp (30 ml) paprika 3 lbs (1.4 kg). to 4 lbs (1.8 kg). whole chicken 2 tbsp (30 ml) chopped white onion 3 tbsp (45 ml) to 4 tbsp (60 ml) butter or margarine 1 can beer - Budweiser, Old Milwaukee, just no lite beer, you want something with some flavor Preparation Mix all herbs and spices for rub. Open beer can and then using a church key open the entire top (or as much as possible). Pour out about 1/2 the can of beer. Rinse and thoroughly dry outside AND inside of chicken (drying is very important or the rub won't stick). Take a couple of tbsp of the butter and rub outside and inside of chicken. Massage rub into chicken - both inside and out. Place about 1 T to 2 tbsp (30 ml) of the rub in beer can slowly - beer will foam up because of the salt so add it slowly and at the sink. Add chopped onion to beer can. Add 1 tbsp (15 ml) of butter to beer can. Very carefully set chicken on beer can to form a tripod i.e., beer can is one support, legs of chicken are the other two supports. Let chicken come to room temperature for about 30 minutes. If grilling with charcoal place coals around the bird for an indirect cooking method for about 2 hours. If using gas turn on one side of gas grill and place bird on side that is not lit for about 2 hours. If smoking fill water pan with apple juice, use Hickory wood chunks that have been soaking for about 1 hour in water and cook for 5 - 6 hours. Comments This is the best chicken you will ever have. We love the smoked chicken and it is VERY juicy; however, the charcoal method is even more tender. You could always add some wood chunks to your charcoal. For the 4th of July I always cook 6 on my smoker. You can also do the same thing with a turkey, only use the very tall beer cans and cook for longer. It really helps to have a pair of heat-resistant gloves to remove the beer can. I use my gloves that came with my rotisserie grill. Before removing chicken from beer can let sit for about 15 minutes to re-absorb juices. It takes 2 people to remove beer can from chicken. Pull slowly so beer doesn't slosh out.

Recipe Information

Description:: grilling/smoking whole chicken on a beer can

Source:: Vicky Bryant

Serves/Makes:4 or more

Ingredients

These are approximate amounts, change according to taste and change according to what spices/herbs you prefer if necessary.
RUB
1/4 cup (60 ml) packed brown sugar
3 tbsp (45 ml) kosher salt
2 tbsp (30 ml) thyme
2 tbsp (30 ml) garlic powder
2 tbsp (30 ml) garlic salt
2 tbsp (30 ml) ground cumin
2 tbsp (30 ml) chili powder
1/2 tsp (2 ml). cayenne pepper
2 tbsp (30 ml) paprika
3 lbs (1.4 kg). to 4 lbs (1.8 kg). whole chicken
2 tbsp (30 ml) chopped white onion
3 tbsp (45 ml) to 4 tbsp (60 ml) butter or margarine
1 can beer - Budweiser, Old Milwaukee, just no lite beer, you want something with some flavor

Preparation

Mix all herbs and spices for rub.
Open beer can and then using a church key open the entire top (or as much as possible).
Pour out about 1/2 the can of beer.
Rinse and thoroughly dry outside AND inside of chicken (drying is very important or the rub won't stick).
Take a couple of tbsp of the butter and rub outside and inside of chicken.
Massage rub into chicken - both inside and out.
Place about 1 T to 2 tbsp (30 ml) of the rub in beer can slowly - beer will foam up because of the salt so add it slowly and at the sink.
Add chopped onion to beer can.
Add 1 tbsp (15 ml) of butter to beer can.
Very carefully set chicken on beer can to form a tripod i.e., beer can is one support, legs of chicken are the other two supports.
Let chicken come to room temperature for about 30 minutes.
If grilling with charcoal place coals around the bird for an indirect cooking method for about 2 hours.
If using gas turn on one side of gas grill and place bird on side that is not lit for about 2 hours.
If smoking fill water pan with apple juice, use Hickory wood chunks that have been soaking for about 1 hour in water and cook for 5 - 6 hours.

Comments

This is the best chicken you will ever have. We love the smoked chicken and it is VERY juicy; however, the charcoal method is even more tender. You could always add some wood chunks to your charcoal. For the 4th of July I always cook 6 on my smoker. You can also do the same thing with a turkey, only use the very tall beer cans and cook for longer.

It really helps to have a pair of heat-resistant gloves to remove the beer can. I use my gloves that came with my rotisserie grill. Before removing chicken from beer can let sit for about 15 minutes to re-absorb juices. It takes 2 people to remove beer can from chicken. Pull slowly so beer doesn't slosh out.