Beer Can Chicken
Beer Can Chicken
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!
- Author
- Malcom Reed
- Category
Ingredients
- 1 whole chicken
- Killer Hogs Hot BBQ Rub
- 1 can Circle and Square - Full Ride (use your beer of your choice)
- 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.
- Serve pulled chicken on slider rolls drizzled with Mississippi White Sauce and Sweet & Spicy Pickles.
