Ingredients
2tspchili powder,mild
1½tspsalt
1tsponion powder
4lbswhole chicken,giblets removed
1canbeer,lager or German-style preferred
2tbsponion,chopped
2tbspapple cider vinegar
3clovesgarlic,minced
Preparation
Gather the ingredients. Preheat a smoker to 225 to 250 degrees F.
Combine the chili powder, salt, and onion powder and then rub all over the chicken.
Open the beer and pour out half of the can. Use a can opener to cut off the top of the beer can. Add the chopped onion, vinegar, and garlic to the beer can.
Working over a tray, carefully place the chicken cavity over the beer can, ensuring it almost completely covers the can. Transfer to the middle of the smoker rack and ensure it stands up properly.
Smoke for about 3 to 4 hours, or until the internal temperature of the thigh reaches between 165 and 170 degrees F on an instant-read thermometer.
Once cooked, remove from the heat and place onto a cutting board. Loosely tent the chicken with aluminum foil and let rest for 7 to 10 minutes before removing the can and carving the chicken.
Serve and enjoy.
