Brews, Barbecue, and Beer Can Chicken
Crack open a cold one and fire up the grill with this smooth and straightforward recipe. Your taste buds will thank you for the fall-off-the-bone flavor, crisp outside, and moist and juicy inside. Brilliance!
- FOGO Premium Lump Charcoal
- ¼ cup light brown sugar
- 2 Tbsp chili powder
- 2 Tbsp paprika
- 2 Tsp dry yellow mustard
- 1 Tsp Kosher Salt
- ½ Tsp Ground black pepper
- 1 light beer
- 1 whole chicken
Light charcoal and add apple wood to smoke the chicken at 350 degrees Fahrenheit. Mix all of the dry ingredients and sprinkle on the chicken.
If you are using a “beer can chicken” stand, fill the cup up halfway with beer and place the chicken on top of it legs down.
If using a beer can, drink half of the beer and then place the chicken on top.
Be very careful if using a beer can because it will collapse very easily under the weight of the chicken. Add small pieces of foil to the wings halfway through the cook if you don’t want them to get too crispy.
Cook time is about 1 hour. Start checking temperatures with an internal temperature thermometer at the 45 minute mark. You want a final temperature of 165 in the breast meat and about 175 in the legs.
You can pull the chicken about 5 degrees before your target temperature and allow the carry over heat to rise the final internal temperature to 165.