Kick-off grilling season with the legendary winged-beast of summer’s backyard barbeque. The one. The only. Beer Can Chicken. Using mesquite wood for your well-seasoned, well-brined whole chicken, create mouthwatering perfection.
In a large pot bring water, salt and sugar to a boil. Remove from burner, toss in a few handfuls of herbs. Allow the water to cool entirely to room temperature. Immerse chicken in the cooled water, pour in beer, cover and refrigerate for 8-24 hours.
Remove chicken from brine. Rinse under cold water and pat dry with paper towel. Discard brine. Place chicken back in the refrigerator for 1 hour, uncovered to further dry the skin.
45 minutes prior to smoking, remove chicken from the refrigerator. Rest the chicken on the counter and begin returning it to room temperature. Drizzle the chicken with olive oil inside and out. Massage a liberal degree of garlic powder, salt and peppercorn into all portions of the chicken.
Open a beer, drink (or discard) ½ the contents. Slide the whole chicken onto the beer can. Finally, loosely stuff the upper end of the cavity with lemon and fresh herbs.
Simply place the chicken on the middle rack of the smoker – balancing the bird upon the beer can and it’s 2 legs. Slowly roast the chicken, lightly basting every 30 minutes with olive oil. Roast for 3 hours or until the internal temperature of the dark thigh meat reaches 165 degrees Fahrenheit and juices run clear.
Carefully remove the chicken from the smoker. Be careful with the scolding metal beer can and transfer to a cutting board. Tent with tin foil and rest for 10 minutes before discarding the beer, lemon and herbs. Carve, season additionally to taste, and serve.