Modified mesquite beer can chicken

Ingredients for the rub

• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper

Ingredients for the brine

• ½ cup kosher salt
• ½ cup granulated sugar
• 2 carrots, chopped
• 2 celery stalks, chopped
• ¼ medium yellow onion, chopped
• ½ bunch fresh flat leaf parsley, chopped
• ½ bunch fresh thyme
• 2 bay leaves
• 1 tablespoon whole black peppercorns
• 3 quarts water
• Refrigerate for 24 to 48 hours and strain before using

Ingredients for the chicken

• 2 whole chickens, 4 to 5 pounds, giblets removed
• 1 can of favorite beer
• 4 large chunks of hickory wood

Instructions

• Prepare brine per recipe and soak chicken for 24 to 48 hours in fridge.
• Prepare Weber Smokey Mountain Charcoal smoker utilizing the minion method.
• Stabilize temperature of smoker at 230 degrees.
• Mix the rub ingredients in a small bowl.
• Once chicken is out of the brine, dry and coat with olive oil. Spread the rub evenly over both chickens.
• Open the two cans of beer and drink half or dump half out — poke two more holes in the top of the beer can. Place the chickens onto the beer cans.
• Check smoker temperature and place the hickory chunks onto the coals — set your bottom vents to maintain a temperature of 230 degrees.
• Place chickens on the top grate and close lid.
• Cook/smoke chicken until internal temperature reaches 160 degrees.
• Remove chicken from the smoker and let rest for 5 to 10 minutes as temperature will continue to rise.