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Ingredients
- 1 Tb seasoned salt
- 1 Tb garlic powder
- 1 x salt and black pepper
- 1 1/2 cups jalapeno baste
- 1 can beer
Method
- Wash and blot chicken dry.
- Combine the dry rub ingredients and season chicken inside and out.
- Inject basting sauce into breast, legs and thighs.
- Pop the top off the beer and punch 6 or 7 holes with a churchkey.
- Spoon the remaining dry rub into the beer.
- Insert the beer can into the bottom cavity.
- Set the chicken upright on the beer can bottom.
- Spread the legs of the chicken to form a tripod, so the bird stands upright.
- Smoke the bird over a fire for 3 hours or until well done and ready to fall from the bone.
