[cooked-sharing]
Remove and discard the neck, giblets, and any excess fat from the chicken. Sprinkle the salt over the entire surface and inside the cavity of the chicken, covering it all like a light blanket of snow. Cover the chicken with plastic wrap and refrigerate for 1½ to 2 hours.
Soak the wood chips in water for at least 30 minutes.
In a small bowl mix the rub ingredients.
Rinse the chicken inside and outside with cold water. Gently pat the chicken dry with paper towels. Season the chicken all over with the rub. Fold the wing tips behind the chicken’s back.
Prepare the grill for indirect cooking over medium heat (350° to 450°F).
Open the beer can and pour out about half the beer. Using a church key–style can opener, make two more holes in the top of the can. Place the beer can on a solid surface. Plunk the chicken cavity over the beer can.
Drain and add the wood chips to the charcoal or to the smoker box of a gas grill, following manufacturer’s instructions, and close the lid. When the wood begins to smoke, transfer the bird-on-a-can to the grill, balancing the bird on its two legs and the can, like a tripod. Grill over indirect medium heat, with the lid closed, until the juices run clear and the internal temperature registers 160° to 165°F in the thickest part of the thigh (not touching the bone), 1¼ to 1½ hours.
Using tongs, grasp the bird and slide a sturdy, wide spatula under the beer can. Carefully transfer it in an upright position to a platter and let rest for 5 to 10 minutes (the internal temperature will rise a few degrees during this time). Using tongs to hold the chicken and paper towels to hold the can, give the chicken a little twist to loosen the can before trying to remove it. Carefully lift the chicken off the beer can, keeping the can upright to prevent the hot beer from spilling (the beer will be very hot). Discard the beer. Cut the chicken into serving pieces as desired. Serve warm.
Ingredients
Directions
Remove and discard the neck, giblets, and any excess fat from the chicken. Sprinkle the salt over the entire surface and inside the cavity of the chicken, covering it all like a light blanket of snow. Cover the chicken with plastic wrap and refrigerate for 1½ to 2 hours.
Soak the wood chips in water for at least 30 minutes.
In a small bowl mix the rub ingredients.
Rinse the chicken inside and outside with cold water. Gently pat the chicken dry with paper towels. Season the chicken all over with the rub. Fold the wing tips behind the chicken’s back.
Prepare the grill for indirect cooking over medium heat (350° to 450°F).
Open the beer can and pour out about half the beer. Using a church key–style can opener, make two more holes in the top of the can. Place the beer can on a solid surface. Plunk the chicken cavity over the beer can.
Drain and add the wood chips to the charcoal or to the smoker box of a gas grill, following manufacturer’s instructions, and close the lid. When the wood begins to smoke, transfer the bird-on-a-can to the grill, balancing the bird on its two legs and the can, like a tripod. Grill over indirect medium heat, with the lid closed, until the juices run clear and the internal temperature registers 160° to 165°F in the thickest part of the thigh (not touching the bone), 1¼ to 1½ hours.
Using tongs, grasp the bird and slide a sturdy, wide spatula under the beer can. Carefully transfer it in an upright position to a platter and let rest for 5 to 10 minutes (the internal temperature will rise a few degrees during this time). Using tongs to hold the chicken and paper towels to hold the can, give the chicken a little twist to loosen the can before trying to remove it. Carefully lift the chicken off the beer can, keeping the can upright to prevent the hot beer from spilling (the beer will be very hot). Discard the beer. Cut the chicken into serving pieces as desired. Serve warm.
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