Beer Can Chicken on the Smoker

Spring is definitely on the horizon, there is no denying that after the beautiful sunshine and warm weather that we had this weekend. As the snow in the backyard starts to melt and bits of plant life begin to poke out through the snow, we will soon be spending more time cleaning up the garden!  Obviously, this leaves fewer hours in the kitchen.  Todays recipe is the perfect idea for what to prepare for dinner to suit this new schedule.  Beer Can Chicken on the Smoker is a classic dish! Smoked chicken is juicy and flavourful. There is very little in the way of "recipe", and a lot in the way of "flavour", when it is finished. As soon as you have mastered this technique for preparing roast chicken, you will find yourself making it often.

We make this dish at least once a week!!!

Once it is on the smoker, you are free to carry on with your other activities- then throw together a salad and you have a wonderful week night meal, with plenty of leftovers for the next day!

Beer Can Chicken on the Smoker

1  5-pound chicken

1 small bunch thyme

1 small bunch oregano

2 sprigs rosemary

3 sprigs sage

4 sprigs parsley

3 cloves garlic, minced

kosher salt and freshly ground black pepper

2 tablespoons olive oil

1 can beer

Open the beer and pour half of it into a small glass.  Sip on it through your preparation if you like!

Light the Broil King Keg and set to a constant temperature of 300°F..

Wash the chicken thoroughly inside and out with cold water and pat dry with paper towels.

Pick off the leaves of half of all the herbs and chop them finely.  Place them in a small bowl with the garlic, salt, pepper and olive oil.  Mix well and set aside.

Stuff the remaining herbs on their stems into the half empty beer can.

Gently massage the skin of the chicken to loosen it, and from any available edges, slide your fingers between the skin and the flesh.  Stuff the chopped herbs into these pockets, and massage the mixture evenly under the skin.  Sprinkle the skin of the chicken with more salt and pepper.

Scatter some soaked and drained pecan chips over the coals, and replace the cooking grids.

Lift the prepared chicken onto the beer can, and set the whole thing onto the Keg, splaying the legs for support.  Close the lid, and cook for 2-2 ½ hours.  Remove very carefully from the Keg, bearing in mind that the liquid will be very hot.  Let rest for 20 minutes before carving.