Smoked Chicken on a Beer Can Recipe

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Smoked Chicken on a Beer Can
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Ingredients
15
Count
Nutrition
761
Calories
Total time
22
Minutes
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Ingredients:

Directions:

  1. Combine all the dry rub ingredients in a bowl and mix.
  2. Prepare the marinade by placing the chicken stock, brandy, lemon juice, butter and 1 tablespoon of the dry rub into a small saucepan and warm gently until the butter melts then cool to room temperature.
  3. Remove giblets from chicken along with any fat from inside the cavities, rinse then pat dry.
  4. Season the inside cavity with 2 tablespoons of the dry rub, and rub in 3 tablespoons of the rub all over the outside of the chicken.
  5. Using a syringe style flavor injector, inject the marinade sauce into the breast, thighs and drumsticks until plump. Brush the outside of the bird with some of the melted butter and let it sit in the fridge to marinade for 3 hours.
  6. After the chicken has been marinading for 21/2 hours, prepare the wood chips for smoking by pouring half of the beer over them in a bowl and let them soak for a half hour. Use a sharp can opener to punch a couple more holes in the top of the beer can and set aside.
  7. Prepare the barbeque for indirect cooking by placing a drip pan underneath the grate on one side and removing the grate from the other side, then turn on only the burner opposite of the drip pan to high heat.
  8. Squeeze the excess beer from the wood chips and make a smoking pouch with tinfoil (wrap in foil then poke holes with a fork), or smoking tray or tube.
  9. Place wood chips directly over the burner that is on, close the lid and wait for smoke to appear. Once smoke appears, reduce to medium heat.
  10. Hold chicken upright with body cavity down and lower onto the beer can then place onto the cool side of the grill over the drip pan and pull legs forward to form a stable tripod so it can stand upright on its own.
  11. Brush with melted butter and continue to cook at 220°F with the lid down, basting every 45 minutes or so with the melted butter. If the chicken gets too brown on the outside before it is done, cover with tinfoil.
  12. Remove chicken from the grill once it reaches an internal temperature of 180°F, about 21/2 hours, cover with tinfoil and let rest for 10 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 761.19 Kcal (3187 kJ)
Calories from fat 327.22 Kcal
% Daily Value*
Total Fat 36.36g 56%
Cholesterol 1190.28mg 397%
Sodium 401.84mg 17%
Potassium 1192.5mg 25%
Total Carbs 11.32g 4%
Sugars 3.5g 14%
Dietary Fiber 0.78g 3%
Protein 89.4g 179%
Vitamin C 65.8mg 110%
Vitamin A 14.9mg 496%
Iron 25mg 139%
Calcium 69.2mg 7%
Amount Per 100 g
Calories 142.77 Kcal (598 kJ)
Calories from fat 61.38 Kcal
% Daily Value*
Total Fat 6.82g 56%
Cholesterol 223.26mg 397%
Sodium 75.37mg 17%
Potassium 223.67mg 25%
Total Carbs 2.12g 4%
Sugars 0.66g 14%
Dietary Fiber 0.15g 3%
Protein 16.77g 179%
Vitamin C 12.3mg 110%
Vitamin A 2.8mg 496%
Iron 4.7mg 139%
Calcium 13mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18.1
    Points
  • 19
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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