Beer Can Chicken

Beer Can Chicken

Ingredients:
spices, paprika
spices, garlic powder
salt, table
spices, thyme, dried
spices, pepper, red or cayenne
celery, raw
spices, pepper, black

Directions:
Pour out a 1/4 cup of beer.
Add 2 bay leaves in beer can.
Put 3 tbsp rub on chicken (all over, inside cavity, under skin).
Poke chicken with skewer all over.
Soak two wood hickory chunks in water for an hour.
Poak two more holes on beer can (with can opener).
Fill chimney 2/3 with charcoal (about 60 pieces).
Place drip pan in middle of grill and place half of charcoal on each side.
Place on chunk of wood on top of each side of charcoal.
Place cover (vents open completely) on to start getting the smoke.
Slide chicken over beer can.
Place chicken over pan.
Make sure each wing is facing the charcoal.
Place lid with holes facing towards front of chicken breast.
Cook 65-85 minutes.
Check after an hour.
Put thermometer in thigh area and it should be between 170-175 degrees.
Let chicken rest 15 minutes with beer can.
Carve and enjoy.