Beer Can Chicken

Directions

1. Preheat your smoker to 275°F. Fruit woods such as apple or cherry pair well with chicken, though hickory also works.

2. Remove the giblets and excess fat from the chickens. Pat dry with paper towels.

3. In a small bowl, combine the minced garlic and diced onion.

4. Open each beer and pour out (or drink) about half of the contents. Add half of the garlic and onion mixture to each can.

5. Season the chickens generously inside and out with the Magic Dust rub.

6. Carefully insert a beer can into the cavity of each chicken and position the birds upright so they stand on the can and their legs.

7. Place the chickens in the smoker and cook until the thickest part of the breast reaches 165°F and the thighs reach 175°F, about 3 to 4 hours.

8. Carefully remove the chickens from the smoker. Using heat-resistant gloves, remove the beer cans and discard.

9. Let the chickens rest for 10–15 minutes before carving and serving.