Memphis Style Beer Can Chicken
Memphis Barbecue is renowned for its dry rubs. This Memphis Style Beer Can Chicken takes their classic dry rub to flavor a fantastic chicken. Try cooking this recipe up in your pellet grill for added smoke flavor. Serve straight from the grill or shred for the perfect pulled chicken barbecue.
- 1 whole chicken about 4 pounds
- 1 12 ounce can of beer room temperature
- 1 tablespoon brown sugar
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon dry mustard
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon celery seeds
- 1/4 teaspoon garlic powder
- 1/4 teaspoon freshly ground pepper
- Preheat grill. Prepare for indirect cooking.
- Combine all rub ingredients in a small mixing bowl. Set aside. Remove giblets and the neck from the chicken.
- Sprinkle rub all over the chicken, including inside the cavity, and under the breast skin.
- Open a can of beer and pour out half of it (preferably into a chilled glass for you to enjoy later). Pierce two more holes on the top of the beer can.
- Adjust chicken on top of the can. Place the bird on the grill balanced by the beer can. Grill over indirect medium heat for 1 1/2 hours or until the internal temperature of the thigh reaches 175 degrees.
- Once cooked, remove chicken from the grill, with beer can still intact, and let stand for an additional 10 minutes before carving. To carve, carefully remove the beer can and discard. Place chicken onto a clean cutting board, and carve as usual. Serve with your favorite side dishes.
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