Cajun Smoked Beer Can Chicken

Recipe by Chef #1107673
READY IN: 5hrs
SERVES: 2-4
YIELD: 1 chicken
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Directions:
  • 1. Whisk all injection ingredients together.
  • 2. Using a kitchen syringe, inject the liquid into various spots on the chicken. Try to be even as possible, injecting about 1/2 of the mixture into the breasts, and the other 1/2 throughout the rest of the chicken.
  • 3. Rub the chicken down with olive oil, and apply an even layer of Tony's Cajun Seasoning to the bird.
  • 4. Drink half of the beer, widen the opening at the top of the can, then put the garlic and onion in the can.
  • 5. Place the bird on the can. It should sit up by itself. You may have to prop the legs forward to make it sit up.
  • 6. Preheat your smoker to about 250 F degrees. I use hickory for chicken; charcoal works well too.
  • 7. Mix the mop ingredients in the spray bottle and shake before each use.
  • 8. Put the chicken on the smoker and spray the chicken with the mop about every 30 minutes to keep it moist.
  • 8. Smoke the chicken for 3-4 hours, or until the internal temperature of the thickest meat reaches 175 F Degrees.
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