Beer Can Chicken

• 1 4-5 lb. chicken
• 3 Tbs. Memphis rub
• 1 can beer
• For Memphis rub:
• 1/2 c. paprika
• 1 Tb. dark brown sugar
• 1 Tb. granulated sugar
• 2 tsps. salt
• 2 tsps. MSG
• 1 tsp. celery salt
• 1 tsp. freshly-ground pepper
• 1-3 tsps. cayenne pepper, to taste
• 1 tsp. dry mustard
• 1 tsp. garlic powder
• 1 tsp. onion powder

1. To make rub:
2. combine all ingredients in a jar, shake to combine.
3. To cook chicken:
4. Remove fat from body cavities of chicken. Remove giblets. Rinse chicken inside and out, blot dry. Spread 1 Tb. of rub on inside of chicken, 1 Tb. outside, and 1/2 Tb. under skin. Refrigerate until ready to use.
5. Set up grill for indirect heat, put drip pan down. For charcoal grill, preheat to med. For gas grill, put wood chips in smoker box and heat grill to high, then turn to med. when smoke appears.
6. Open bear and with a church key, poke 6-7 holes in the top of the can. Pour out top inch of beer and spoon 1 Tb. of rub into can. Stick bird on top of can, balancing it on its cavity.
7. Oil grill grate. Add wood chips to charcoal grill. Set chicken on grill over drip pan, spreading legs out to for support.
8. Cover grill and and cook until falling off the bone, approximately 2 hrs. If using charcoal, add 10-12 fresh coals per side.
9. Using tongs, lift bird to platter, holding spatula underneath beer can for support. Let stand for 5 mins, then carve upright. Discard beer.

chicken, rub, beer, paprika, brown sugar, sugar, salt, tsps, celery salt, freshlyground pepper, cayenne pepper, dry mustard, garlic powder, onion powder

Taken from www.epicurious.com/recipes/member/views/beer-can-chicken-50014019 (may not work)