6.24.12 Beer Can Chicken

All Rubbed Down

All it took was a can of beer, some olive oil, my homemade BBQ rub, and some soaked applewood chips on top of the coals. Cooked indirectly with a drip pan underneath.

Coals on one side, drip pan on the other.

I inserted my brand new Maverick Probe thermometer, so I knew exactly when the chicken was done. Took a little over an hour until it hit the right temperature, foiled it up, and let it sit for 30 minutes.

Finished Product

The finished product turned out great, the it was really moist, with a really nice crispy skin.

I think Oliver agrees.

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