Posted by Peggy on July 2, 2019
*It’s not essential to have an apparatus to hold the beer can in place but it makes the birds far more stable. To do without, hold the chicken with the opening of the body cavity at the bottom. Lower it onto the beer can so the can fits into the cavity. Adjust the legs so the bird balances on the grill when smoking. *Make your own rub by combining 4 tablespoons each of brown sugar, sweet paprika, black pepper and Kosher salt. Then, stir in a tablespoon or garlic or onion powder. After that, I take a look at my spice rack and see if there are misc. herbs (Italian or Southwest family) to use up. I add a couple of teaspoons of those to the mix.
Marinate time: 24-48 hours
Rub sit time: 4-6 hours
Smoke time: Apx. 80 minutes, depending on the size of your chickens and interior smoke temperature. Monitor carefully.
Number of servings (yield): 8-12 SERVINGS, depending on appetites and the size of the birds.