Beer Can Chicken
Beer Can Chicken
Malcom Reed
Smoked "Beer Can" Chicken always turns out juicy and tender... and the skin almost gets crispy! I love to use this pulled chicken to make spicy little chicken sliders... perfect Fat Boy Snack!
Ingredients
1 whole chicken
Killer Hogs Hot BBQ Rub
1 can Circle and Square - Full Ride (use your beer of your choice)
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Hawaiian Slider Rolls
Killer Hogs Mississippi White Sauce
Killer Hogs Spicy Garlic Pickles
Directions
Remove the chicken from the packaging and pat dry with paper towels. Spray the skin with cooking spray and season the outside with Killer Hogs Hot Rub.
Pour about 1/2 of the beer into a separate container and reserve.
Place the 1/2 full can into a beer can chicken rack. Sit the whole chicken on top and inject the bird with the reserved beer. Re-season the outside of the chicken where necessary.
Bring a smoker to 325°F using pecan pellets for smoke. Place the beer can chicken rack on the pit and insert a probe thermometer to monitor internal temp. Cook until the temperature in the thickest part of the breast reaches 160°F.
Remove from the pit and rest for 20 minutes. Pull the chicken apart and shred it by hand.
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Serve pulled chicken on slider rolls drizzled with Mississippi White Sauce and Sweet & Spicy Pickles.
