Beer Butt Chicken

15 ingredients
14 steps

Ingredients

  • These are approximate amounts, change according to taste and change according to what spices/herbs you prefer if necessary.
  • RUB
  • 1/4 cup (60 ml) packed brown sugar
  • 3 tbsp (45 ml) kosher salt
  • 2 tbsp (30 ml) thyme
  • 2 tbsp (30 ml) garlic powder
  • 2 tbsp (30 ml) garlic salt
  • 2 tbsp (30 ml) ground cumin
  • 2 tbsp (30 ml) chili powder
  • 1/2 tsp (2 ml). cayenne pepper
  • 2 tbsp (30 ml) paprika
  • 3 lbs (1.4 kg). to 4 lbs (1.8 kg). whole chicken
  • 2 tbsp (30 ml) chopped white onion
  • 3 tbsp (45 ml) to 4 tbsp (60 ml) butter or margarine
  • 1 can beer - Budweiser, Old Milwaukee, just no lite beer, you want something with some flavor

Directions

  1. 1
    Mix all herbs and spices for rub.
  2. 2
    Open beer can and then using a church key open the entire top (or as much as possible).
  3. 3
    Pour out about 1/2 the can of beer.
  4. 4
    Rinse and thoroughly dry outside AND inside of chicken (drying is very important or the rub won't stick).
  5. 5
    Take a couple of tbsp of the butter and rub outside and inside of chicken.
  6. 6
    Massage rub into chicken - both inside and out.
  7. 7
    Place about 1 T to 2 tbsp (30 ml) of the rub in beer can slowly - beer will foam up because of the salt so add it slowly and at the sink.
  8. 8
    Add chopped onion to beer can.
  9. 9
    Add 1 tbsp (15 ml) of butter to beer can.
  10. 10
    Very carefully set chicken on beer can to form a tripod i.e., beer can is one support, legs of chicken are the other two supports.
  11. 11
    Let chicken come to room temperature for about 30 minutes.
  12. 12
    If grilling with charcoal place coals around the bird for an indirect cooking method for about 2 hours.
  13. 13
    If using gas turn on one side of gas grill and place bird on side that is not lit for about 2 hours.
  14. 14
    If smoking fill water pan with apple juice, use Hickory wood chunks that have been soaking for about 1 hour in water and cook for 5 - 6 hours.

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