Chris Marks's Beer Can Chicken
INGREDIENTS:
- 1 whole chicken fryer
- Dizzy Dust Shakin' the Tree Rub
- 1 16oz. can beer (any brand)
PREPARATION:
Remove excess fat from chicken and rinse with cool water. Pat dry. Season chicken well inside and out with Dizzy Dust Shakin' the Tree Rub. Open can of beer, take a big swallow or pour out one ounce. Add Dizzy Dust to beer. Separate skin from neck area by pushing finger between skin and meat. While holding pocket created open, pour beer into pocket. Do this in several areas. A large injection needle works well for doing this. Next slide chicken over can of beer, holding beer can and chicken while gently putting on the Good-One Smoker. Close the smoker and cook for about 2:30 or until juices run clear and chicken is done. The internal temperature must be 165 degrees F.
Remove excess fat from chicken and rinse with cool water. Pat dry. Season chicken well inside and out with Dizzy Dust Shakin' the Tree Rub. Open can of beer, take a big swallow or pour out one ounce. Add Dizzy Dust to beer. Separate skin from neck area by pushing finger between skin and meat. While holding pocket created open, pour beer into pocket. Do this in several areas. A large injection needle works well for doing this. Next slide chicken over can of beer, holding beer can and chicken while gently putting on the Good-One Smoker. Close the smoker and cook for about 2:30 or until juices run clear and chicken is done. The internal temperature must be 165 degrees F.
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