Apple-Smoked Chicken ("beer can chicken")
from Mike Stines, Ph.B.(Doctorate in Barbecue Philosophy)
http://www.fiery-foods.com/dave2/stinesphb.asp
1 (5- to 7-pound) roasting chicken
2 tablespoons olive oil
3 cups apple wood chips, soaked for 1 hour
3 cups apple juice or apple cider
1 (12-ounce) can beer
For the rub:
4 teaspoons granulated onion
2 teaspoons chili powder
1 teaspoon crushed red pepper flakes
2 teaspoons coarse kosher salt
1/2 teaspoon cumin
2 teaspoons crushed rosemary
2 teaspoon dried oregano
Combine the rub ingredients in a small mixing bowl. (Makes about 1/4 cup of rub.)
Remove the neck and giblets from the chicken, reserve for sauce or stock. Remove the pop-up thermometer and discard. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water, drain, and dry with paper towels. Rub the chicken with a light coating of olive oil. Sprinkle 1 1/2 tablespoons of the rub inside the body and neck cavities of the chicken. Rub the outside of the chicken with another 1 1/2 to 2 tablespoons of the rub. Refrigerate, uncovered, at least 1 hour. (Remember, this is poultry, so be sure to thoroughly wash and sanitize your hands, utensils, and cutting boards after preparing the chicken.)
Prepare the your grill or smoker for 275 degrees F. indirect smoking. When the temperature has stabilized, add a handful or two of the drained apple wood chips to the coals. (Depending on your cooker, regulating the temperature may take 30 to 45 minutes so plan accordingly.) If using a charcoal grill, place a large drip pan in the center and bank the coals on both sides. If using a gas grill, place the wood chips in the smoker box or in a smoker pouch and preheat the grill to high until you see smoke, then reduce the heat to medium on one burner turning the other burner(s) off. You will place the chicken over the burner that is off.
Open and drink the can of beer. Make two additional holes in the top of the can with a bottle opener and fill the can half full with apple juice or cider. Add any remaining rub to the can. Place the can in the chicken roost and place the chicken, body cavity down, onto the can. Place the chicken in the center of the cooking grate, close the cover and cook for 1 hour.
After 1 hour, spray the chicken with apple juice or cider and continue cooking another hour. Spray again and continue cooking until the chicken thigh has an internal temperature of 175 degrees F., about another 15 to 20 minutes depending on the size of the chicken. (The chicken will take about 25 to 30 minutes per pound to fully cook.) Let the chicken rest for 10 minutes before carving the meat.
Yield: 4 to 6 servings
Heat Scale: Mild to Medium
