Smoked Beer Can Chicken
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Smoked Beer Can Chicken
Recipe By Courtney Roulston
Ingredients
1 free range whole chicken
1 x can beer
3 tbs extra virgin olive oil
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp paprika (not smoked)
1 heaped tsp brown sugar
sea salt to taste
Method
Pre-heat the smoker with woodchips to 120 degrees (C). Place the fennel and cumin seeds in a mortar and pestle and bash up into a fine powder. Mix with the paprika, sugar and a pinch of salt. Mix the extra virgin olive oil through until you have a wet paste.
Open the can of beer and remove around ¼ of the beer (optional: pour into a glass to drink). Rub the spiced oil all over the chicken, making sure to get into all of the cavities.
Slide the chicken onto the beer can so it looks like it is sitting upright. Place into the smoker and close the lid. Cook between 3-5 hours, or until the chicken is browned all over and cooked through. You can check the juices run clear from the thickest part of the thigh.
Remove from the smoker an allow to rest under foil for 10 minutes before serving.
