Spice-Rubbed Beer-Steamed Wood-Smoked Chicken Recipe & How to Cook Guide

INGREDIENTS:

1 chicken, 3 1/2-4 pounds

4 tablespoons butter, softened

1-2 tablespoons your favorite spice rub

2 cans of beer, any kind

1/2-1 cup of wood chips

HOW TO COOK:

1. For a charcoal grill, set up an indirect, medium temperature fire (if you have a thermometer, it should be a steady 400 degrees). In a bowl, soak wood chips in half a can of the beer. Set aside for 20-30 minutes while the grill heats up.

2. Mix your favorite spice rub with the butter. Slide your hand between the skin of the chicken and the breast meat to loosen the skin, do the same with the skin on the back of the chicken. Spread the butter as evenly as possible under the skin.

3. Sprinkle the wood chips over the coals. Set the drip pan under where the chicken will be, pour in the beer from the wood chips and any beer left in the can (you can also add a tablespoon of butter and a few teaspoons of the spice rub). Set the chicken on the grill grate over the drip pan. Close the lid of the grill, leaving the top vents slightly open to allow a little of smoke to escape, but maintain the temperature.

4. After 30 minutes, check the amount of liquid in the drip pan, add another half can of beer if necessary. Continue cooking until the thickest part of the breast registers 150 degrees with a thermometer, 20-40 minutes more. Remove the chicken from the grill to a plate, tent with foil, and let rest for 10-15 minutes.

Source: My Homespun Home

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