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Beer Can Chicken




Source of Recipe


copykat forum


List of Ingredients




Here's the brine recipe:

4Cups Water
2TBS Kosher Salt
2TBS White Sugar
1tsp Rosemary
1tsp Garlic Powder
1tsp Basil
1tsp Bell Poultry Seasoning

Place water, salt and sugar in a pan and bring to boiling. Add the rest of the ingredients and let cool completely. This is just the right size for a Beer-Can Chicken. Brine MUST BE COLD can cool in refrigerator.

HOW LONG-

Whole Chicken 8-12hours
Breasts 1 hour
Chicken Parts 1 1/2 Hrs
Cornish Game Hens 2 Hours
Pork Chops 12-24 Hours
Pork Tenderloin(whole) 12-24 Hours

Meat must be totally submerged in brine in refrigerator. Take out of brine and rinse and pat dry and place back in refrigerator for at least 1 hour to dry the skin only if you want in crispy. Take out and apply rub. I rub the chicken with YELLOW MUSTARD lightly before I add the rub.

Rub:

3TBS Paprika
3TBS Black Pepper
3TBS Onion Powder
3TBS Garlic Powder
3TBS Brown Sugar
3TBS Old Bay Seasoning
3TBS Rosemary
3TBS Bell Poultry Seasoning
1 1/2TBS Basil
1 1/2TBS Sage
1tsp Salt

I put them all in my spice grinder and then into a spice jar with a shaker top.

*Cliff’s notes - I usually use what I'm drinking at the time which is usually Coors or Bud. I just take a couple of sips out of the beer and put 2 to 3 more holes in it. I put the rub in the can and sometimes I put a half an apple or whatever I have handy in the house for snacks at the time. Sometimes I put a 1/4 onion on top of the beer can. I put on a few chips of apple wood on the hot section and a pan of apple juice on the hot part. It just usually a 12oz can.

Recipe