In my ongoing quest to grill as many different varieties of beer can chicken as possible, I realized that I haven’t really done a classic barbeque dry rub. This recipe is great on its own or with BBQ sauce (like my favorite Dr. Pepper sauce).
1 whole chicken (about 4.5 pounds)
Approximately one tablespoon vegetable oil
Salt and pepper
Dry rub ingredients (these are all approximate. Add more or less of each to get the flavor you want):
2 tablespoons brown sugar
1 tablespoon salt
1 tablespoon pepper
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion salt
1 teaspoon ground red pepper
1. In a small bowl, mix all dry rub ingredients.
2. Remove chicken neck and giblets (I try to freeze them to save for stocks). Rinse the chicken inside and out, and pat dry with paper towels.
3. Coat chicken with vegetable oil, and sprinkle with salt and pepper. Then cover with dry rub.
4. Fill your chimney starter with charcoal and light. Soak some wood chunks or chips.
5. While your coals are getting hot, drink half a can of beer (soda is fine too).
6. Set up your grill for indirect cooking, with all of the coals and wood chunks on one side, and a drip pan on the other. Or, place the coals in a ring along the outer edge of the grill, with the drip pan in the center.
7. Shove can with remaining beer into the cavity of the chicken, and place on the grill above the drip pan. Use the legs and the can to form a tripod to hold the chicken upright.
8. Place the lid on the grill. Smoke, covered, for approximately one hour and fifteen minutes. The chicken is ready with the temperature reaches 165 degrees in the breast and 180 degrees in the thigh. Juices should run clear and skin will be nice and crispy.
9. Let chicken rest at least 10-15 minutes before carving.
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