Makes 4 to 6 servings
1 chicken, giblets removed, weighing around 3 ½ pounds
¼ cup of your favorite dry rub
1 can of beer, fruit juice, or cider
3 cups of your favorite marinade
Rinse the chicken inside and out, and pat it dry. Rub the outside with the rub so that the skin is adequately seasoned. Set aside in the refrigerator for a minimum of an hour.
Empty half the contents of the beer can into the drip pan of your smoker. Top up the beer can with the marinade and then insert it into the chicken’s cavity. The can should be able to hold the chicken upright.
Now, set up the smoker so that it can use indirect heat. Choose a wood that will give off a lot of smoke. Hickory is a good bet here. Make sure that the temperature stays at around 250 degrees F.
Place the chicken onto the grill, and leave it to cook for around three hours. The chicken is done when the internal temperature reads 165 degrees F or when the juices run clear when a skewer is inserted.
Allow it to stand for around twenty minutes before carving.
We’re willing to bet that you wouldn’t have thought of cooking veggies or even a whole chicken in your smoker. Here’s the perfect opportunity to try something new. Cook the chicken, and, while it’s resting once done, cook the veggies quickly.