Instructions

• Sprinkle the salt evenly over the meaty parts of the chicken and inside the cavity (but not on the back). The chicken will be coated with a visible layer of salt. Cover with plastic wrap and refrigerate for 2 hours.
• Combine the rub ingredients.
• Soak the wood chips in water for at least 30 minutes.
• Prepare the grill for indirect cooking over medium heat (180ºC to 230ºC). Keep the temperature as close to 200ºC as possible throughout the cooking time.
• Rinse the chicken with cold water, inside and outside, to remove the salt, and then pat dry with paper towels. Brush the chicken with the oil and season all over, including inside the cavity, with the rub. Fold the wing tips behind the chicken’s back.
• Depending on which poultry roaster you use, either pour out about two-thirds of the beer, then place the can in the poultry roaster and plunk the chicken on top of it. Or pour one-third of the beer into the centre cup if your poultry roaster has such, plunk the chicken over the cup so it sits firmly. Tuck the tips of the wings behind the chicken’s back.
• Drain and add two handfuls of wood chips to the charcoal or to the smoker box of a gas grill, following the manufacturer’s instructions, and close the lid. When the wood begins to smoke, transfer the chicken on the poultry roaster to the grill. Cook the chicken over indirect medium heat, with the lid closed, until the juices run clear and an instant-read thermometer inserted into the thickest part of the thigh (not touching the bone) reaches 70�C to 74�C, 1� to 1� hours. After the first 15 minutes of cooking time, drain and add the remaining wood chips to the charcoal or to the smoker box. If using a charcoal grill, replenish the charcoal as needed to maintain a steady temperature, adding 6 to 10 unlit briquettes after 45 minutes. Leave the lid off the grill for about 5 minutes to help the new briquettes light.
  Drain and add two handfuls of wood chips to the charcoal or to the smoker box of a gas grill, following the manufacturer’s instructions, and close the lid. When the wood begins to smoke, transfer the chicken on the poultry roaster to the grill. Cook the chicken over medium heat, with the lid closed, until the juices run clear and an instant-read thermometer inserted into the thickest part of the thigh (not touching the bone) reaches 70�C to 74�C, 1� to 1� hours. After the first 15 minutes of cooking time, drain and add the remaining wood chips to the charcoal or to the smoker box. If using a charcoal grill, replenish the charcoal as needed to maintain a steady temperature, adding 6 to 10 unlit briquettes after 45 minutes. Leave the lid off the grill for about 5 minutes to help the new briquettes light.
• Wearing insulated barbecue mitts, remove the poultry roaster from the grill and transfer the chicken to a cutting board. Let rest for 5 to 10 minutes (the internal temperature will rise a few degrees during this time.) Carefully lift the chicken off the poultry roaster, preventing the hot beer from spilling (the beer will be very hot.) Discard the beer. Cut the chicken into serving pieces as desired. Serve warm.

  Related Grill Skills

  Cutting Up a Whole Chicken