Smoked Chicken On A Beer Can - cooking recipe

Ingredients

Dry Rub
2 teaspoons dried sage
2 teaspoons cayenne pepper
1 tablespoon celery salt
1 tablespoon black pepper
2 tablespoons brown sugar
1 tablespoon garlic powder
1 tablespoon thyme leaves
Chicken
1 roasting chicken (6-7 lbs.)
1 (16 ounce) can beer
1/4 cup chicken stock
1 tablespoon brandy
2 teaspoons lemon juice, freshly squeezed
2 tablespoons butter
4 tablespoons butter, melted
2 cups mesquite wood chips

Preparation

Combine all the dry rub ingredients in a bowl and mix.
Prepare the marinade by placing the chicken stock, brandy, lemon juice, butter and 1 tablespoon of the dry rub into a small saucepan and warm gently until the butter melts then cool to room temperature.
Remove giblets from chicken along with any fat from inside the cavities, rinse then pat dry.
Season the inside cavity with 2 tablespoons of the dry rub, and rub in 3 tablespoons of the rub all over the outside of the chicken.
Using a syringe style flavor injector, inject the marinade sauce into the breast, thighs and drumsticks until plump. Brush the outside of the bird with some of the melted butter and let it sit in the fridge to marinade for 3 hours.
After the chicken has been marinading for 21/2 hours, prepare the wood chips for smoking by pouring half of the beer over them in a bowl and let them soak for a half hour. Use a sharp can opener to punch a couple more holes in the top of the beer can and set aside.
Prepare the barbeque for indirect cooking by placing a drip pan underneath the grate on one side and removing the grate from the other side, then turn on only the burner opposite of the drip pan to high heat.
Squeeze the excess beer from the wood chips and make a smoking pouch with tinfoil (wrap in foil then poke holes with a fork), or smoking tray or tube.
Place wood chips directly over the burner that is on, close the lid and wait for smoke to appear. Once smoke appears, reduce to medium heat.
Hold chicken upright with body cavity down and lower onto the beer can then place onto the cool side of the grill over the drip pan and pull legs forward to form a stable tripod so it can stand upright on its own.
Brush with melted butter and continue to cook at 220\u00b0F with the lid down, basting every 45 minutes or so with the melted butter. If the chicken gets too brown on the outside before it is done, cover with tinfoil.
Remove chicken from the grill once it reaches an internal temperature of 180\u00b0F, about 21/2 hours, cover with tinfoil and let rest for 10 minutes.