- 1 organic, free range fryer chicken (3-4 lbs)
- 2/3 cup poultry brine mix
- 4 cups cold water
- 4 tablespoons Dean & DeLuca poultry rub
- 1-1/2 cups Stubb's Original BBQ sauce
- 1 cup Coca-Cola
- 1 can beer (I like Guinness stout, but your mileage may vary)
Stir the brine mix in the cold water until the salt crystals dissolve. Remove the giblets from the chicken and trim off any excess skin or fat, especially from the tail section. Discard giblets and trimmings. Rinse the chicken thoroughly inside and out. Put the chicken in a large zip-lock bag. Pour the brine over the chicken. If necessary, add additional water so that the chicken is completely submerged. Put the closed bag in a plastic or glass container and place in the refrigerator. Allow chicken to soak in the brine for 3-5 hours.
Using a church key, poke a bunch of holes in top of beer can. Put several cups of wood chips (I like hickory) in a bowl. Pour about half the beer over the wood chips, adding enough water to cover chips. Let chips soak for 1 hour.
Drain wood chips, Place chips in a smoker box (or make a pouch of aluminum foil with some holes in the top). If using a gas grill, put smoker package on top of the drip rails. (If using charcoal, you're on your own from here out.) Heat grill on high until wood is smoking. Then adjust for medium indirect heat.
Remove chicken from brine (discarding brine). Rinse thoroughly. Pat dry with paper towels. Rub 1-1/2 tablespoons into chicken cavity. Rub another 1-1/2 tablespoons rub all over the skin; if possible, work some rub under the breast meat skin.
Pour last tablespoon of rub into beer can. Slide chicken onto beer can, neck side up. Carefully move upright chicken on can to the grill. Make sure chicken remains upright when placed on grill rack. Carefully close top and walk away for about 65 minutes.
Combine BBQ sauce and Coke in a medium saucepan. Simmer until reduced by one-third.
Mop chicken with BBQ sauce and then let cook 10 more minutes.
Remove chicken from grill. Carefully! The remaining beer is HOT! Over a sink, carefully remove chicken from can. Let chicken rest 10 minutes. Serve with remaining sauce on side.
Grilled corn on the cob makes a nice accompaniment. Sparkling Shiraz is the wine of choice.
