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Cookshack Beer Can Chicken

sday, December 20, 2007 - Frank Terranova, MCFE
  • 3 whole chickens about 3 lbs. each
  • 2 cans of dark beer
  • 4 tbsp. Cookshack Chicken Rub
WOOD
  • 2 oz. mesquite

PROCEDURE
Preheat the smoker to 275°F.

Place the open beer can on a small sheet pan.

Rub each chicken all around with 1 tbsp. of Cookshack Chicken Rub.

Place 1 tbsp. of Cookshack Chicken Rub in each beer.

Place the chicken on the beer can feet down in the cavity.

Place the chicken on the smoker rack.

Smoke-cook until it reaches an internal temp of 165-170°F (approximately 3 hours). Split in half and serve at once.

SMOKE-COOKING
Smoke-Cook Temperature: 275°F
Smoke-Cook Time: 3 hours
Hold Temperature: 140°F


Frank Terranova is the host of Cooking with Class®, a daily television cooking segment on Channel 10, the NBC affiliate in Providence, R.I. When not in front of the camera, Terranova is an associate instructor in the College of Culinary Arts at Johnson & Wales University’s Providence Campus. He is a seafood, grilling, and smoking expert. Among his many other accomplishments he has co-authored a cookbook, New Paradigm Cooking. For many years he has been an important part of Cookshack's exhibit at the annual National Restaurant Association Restaurant Hotel-Motel Show, held every May in Chicago.

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