BEER-CAN CHICKEN

Beer-Can Chicken image

Provided by Steven Raichlen

Time 1h45m

Yield 4 servings

Number Of Ingredients 4

2 cups hickory or oak chips, soaked in beer or water to cover for 1 hour and then drained
2 12-ounce cans beer
1/2 cup of your favorite barbecue rub
2 3 1/2- to 4-pound chickens, fat removed, washed and blotted dry

Steps:

Place wood chips in bowl. Pop tab of each beer can, and make 2 additional holes in each top, using a church-key opener. Pour half the beer from each can over the chips. Add additional beer or water to cover chips, soak them for 1 hour, and drain.
Set up grill for indirect grilling.
Sprinkle 1 teaspoon barbecue rub in neck cavity and 2 teaspoons in main cavity of each chicken. Add 1 tablespoon rub to each open, half-full can of beer. (Don't worry if it foams up.) Season outside of each bird with 2 tablespoons rub.
Stand beer cans on work surface. Holding each chicken upright, lower it over can so that can goes into main cavity. Pull chicken legs forward to form a sort of tripod: the chicken should sit upright over can. Carefully transfer chickens to grill in this position, placing them in center over drip pan, away from heat.
If using charcoal, toss half the wood chips on each mound of coals. If using gas, place chips in smoker box. Barbecue chickens until nicely browned and cooked through, about 1 1/2 hours, keeping temperature about 350 degrees. (If using charcoal, replenish coals as needed.) The internal temperature of the birds (taken in thickest part of thigh) should be at least 165 degrees.
Carefully transfer birds to platter in same position. To carve, lift bird off can, and discard can.