Cajun Smoked Beer Can Chicken

Total Time: 5 hrs Preparation Time: 5 hrs

Ingredients

• one whole chicken (3 or 4 lbs.)
• 3 garlic cloves
• 3 pieces of chopped onions
• one 12 oz. beer
• 1/2 cup melted butter (room temperature)
• 2 tablespoons tony chachere's seasoning (i used dizzy pig)
• 1 teaspoon garlic powder
• 1/2 cup vinegar
• olive oil
• tony chachere's seasoning to cover the outside of the chicken
• 1 cup apple cider
• 1/2 cup olive oil
• spray bottle

Recipe

recipe

• 1 directions:
• 2 1. whisk all injection ingredients together.
• 3 2. using a kitchen syringe, inject the liquid into various spots on the chicken. try to be even as possible, injecting about 1/2 of the mixture into the breasts, and the other 1/2 throughout the rest of the chicken.
• 4 3. rub the chicken down with olive oil, and apply an even layer of tony's cajun seasoning to the bird.
• 5 4. drink half of the beer, widen the opening at the top of the can, then put the garlic and onion in the can.
• 6 5. place the bird on the can. it should sit up by itself. you may have to prop the legs forward to make it sit up.
• 7 6. preheat your smoker to about 250 f degrees. i use hickory for chicken; charcoal works well too.
• 8 7. mix the mop ingredients in the spray bottle and shake before each use.
• 9 8. put the chicken on the smoker and spray the chicken with the mop about every 30 minutes to keep it moist.
• 10 8. smoke the chicken for 3-4 hours, or until the internal temperature of the thickest meat reaches 175 f degrees.