Directions: |
Directions:1. Remove and discard the fat just inside the body cavities of the chicken. Rinse the chicken, inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels.
2. Sprinkle 1 tablespoon of the rub inside the body and neck cavities, the rub another 1 tablespoon all over the skin of the bird. Rub another 1/2 tablespoon of the mixture between the flesh and the skin. Cover and refrigerate the chicken while you preheat the grill.
2. Set up the charcoal grill for indirect grilling by placing a drip pan in the center. Preheat to medium.
3. Pop the tab on the beer can. Using a can opener, make 6 or 7 holes in the top of the can. Pour out the top inch of beer, then spoon the remaining dry rub through the holes into the beer. Holding the chicken upright, with the opening of the body cavity down, insert the beer can into the cavity.
4. When ready to cook toss half the wood chips on the coals. Oil the grill grate. Stand the chicken up in the center of the hot grate, over the drip pan. Spread out the legs to form a sort of tripod, to support the bird.
5. Cover the grill and cook the chicken until it is fall-off-the-bone tender, about 2 hours. If using charcoal, add 10 to 12 fresh coals per side and the remaining wood chips after 1 hour.
6. Using tongs, lift the bird to a cutting board or platter, holding the metal spatula underneath the beer can for support.Let stand for 5 minutes before carving the meat off the upright carcass. |
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