Beer Can Chicken

Today, in the rain, I smoked some chickens.  I followed a beer can chicken recipe that I found in the Weber On The Grill app:

Beer Can Chicken
Easy, delicious, and moist smoked chicken
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Cook Time
1 hr 30 min
Cook Time
1 hr 30 min
For the rub
  1. 1 ts kosher salt
  2. 1 ts paprike
  3. 1 ts finely chopped rosemary
  4. 1 ts dried thyme
  5. 1/2 ts lemon zest
  6. 1/2 ts fresh ground pepper
For the chicken
  1. 1 whole chicken
  2. 2 ts EVOO
  3. 1 can beer (Shiner) at room temperature
  4. 1-2 sprigs of fresh rosemary
  5. 1 clove garlic (or some garlic powder)
  6. juice of 1 lemon
  7. 1 ts dried thyme
  8. 1/2 ts (or less) crushed red pepper flakes
  1. Mix up the rub ingredients.
  2. Clean up the chicken such that you have just the chicken and not all the gross stuff inside it. Pat it dry. Brush the EVOO onto the chicken, then apply your rub.
  3. Big Green Egg set to 350 indirect. I used 1 pecan wood chip, soaked, that I put in at the last minute before the chicken went on.
  4. Open the beer can and drink (or reserve) half the can. Mix up all the stuff in the "for the chicken" ingredient list. Open a few more holes in the can with a can opener. Slowly pour the lemon-seasoning mixture into the can. Rosemary sprig(s) go in the chicken cavity. Stick the chicken on the can.
  5. Carefully put the chicken(s) on the egg.
  6. Cook until the chickens read about 165-170 in the thickest part of the thigh. Rest at least 10 minutes.
Cooking. Code.
 I actually took the chicken a little higher — 180 or so.  It went pretty quickly towards the end.  It was still plenty moist.

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