Cajun Smoked Beer Can Chicken - cooking recipe

Ingredients

CHICKEN INGREDIENTS
one whole chicken (3 or 4 lbs.)
3 garlic cloves
3 pieces of chopped onions
one 12 oz. beer
INJECTION INGREDIENTS
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
RUB INGREDIENTS
olive oil
tony chachere's seasoning to cover the outside of the chicken
MOP INGREDIENTS
1 cup apple cider
1/2 cup olive oil
spray bottle

Preparation

Directions:
1. Whisk all injection ingredients together.
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.
3. Rub the chicken down with olive oil, and apply an even layer of Tony's Cajun Seasoning to the bird.
4. Drink half of the beer, widen the opening at the top of the can, then put the garlic and onion in the can.
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.
6. Preheat your smoker to about 250 F degrees. I use hickory for chicken; charcoal works well too.
7. Mix the mop ingredients in the spray bottle and shake before each use.
8. Put the chicken on the smoker and spray the chicken with the mop about every 30 minutes to keep it moist.
8. Smoke the chicken for 3-4 hours, or until the internal temperature of the thickest meat reaches 175 F Degrees.