Beer Can Smoked Chicken

A whole chicken smoked standing up until the skin turns bronze. Mama Nina Mix under the skin, Roasted Chicken Mix on top.

You'll need: smoker or charcoal grill, chicken stand, meat thermometer

Ingredients

• 1 whole chicken (4 lb), patted dry
• 2 tbsp Mama Nina Mix, under the skin and in the cavity
• 1 tbsp olive oil
• 2 tbsp Roasted Chicken Mix, on the outside of the skin
• 1 can (12 oz) beer, half poured out — or unsalted broth for alcohol-free

Method

1. Pat the chicken dry. If you have time, refrigerate it uncovered for a few hours. Tip: Dry skin gets crisp. Wet skin turns rubbery on a smoker.
2. Heat the smoker to 300°F with a few chunks of apple or cherry wood.
3. Loosen the breast and thigh skin with your fingers. Rub the 2 tbsp Mama Nina Mix under the skin and inside the cavity. Tip: Seasoning under the skin goes straight into the meat.
4. Rub the oil over the skin, then the 2 tbsp Roasted Chicken Mix. Tip: This gives the skin its peppery crust and color.
5. Open the beer, pour out half, and set it in a stainless chicken stand. Tip: A stand keeps the bird steady so the can isn't the only support.
6. Lower the chicken onto the can so it sits upright, legs forward like a tripod.
7. Set it on the smoker, close the lid, and cook until the breast reads 165°F and the thigh 175°F, 1 1/2–2 hours. Tip: Check the thigh without touching bone.
8. Lift the chicken off the can with tongs and gloves. Rest 15 minutes. Tip: The can and liquid are scalding. Go slow.
9. Carve and serve with the board juices.

Also works in: Charcoal grill: bank the coals to one side and cook the bird on the cool side with the lid closed. Oven: 375°F for about 1¼–1½ hours on a sheet pan.

Don't be salty.