Smoked Beer Butt Chicken Recipes

SMOKED BEER BUTT CHICKEN

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Rinse the chicken and dry with paper towels; rub vegetable oil over the entire chicken, inside and out. Pour liquid smoke flavoring into the can of beer and add the garlic clove. Set the chicken upright in a grill pan with the beer can inserted into the cavity. Season outside of skin with sea salt, black pepper, and garlic salt, gently rubbing the seasonings into the oiled chicken skin. Place the potato into the neck cavity to seal in steam and cover potato with the flap of neck skin. Secure the skin to the potato with a toothpick.
• Place chicken upright on the hot grill and grill until chicken is no longer pink inside and the skin is crisp, about 2 hours. An instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, should read at least 165 degrees F (75 degrees C).

BEER BUTT CHICKEN

Steps:

• Preheat an outdoor grill for low heat.
• In a small skillet, melt 1/2 cup butter. Mix in 1 tablespoon garlic salt, 1 tablespoon paprika, salt, and pepper.
• Discard 1/2 the beer, leaving the remainder in the can. Add remaining butter, garlic salt, paprika, and desired amount of salt and pepper to beer can. Place can on a disposable baking sheet. Set chicken on can, inserting can into the cavity of the chicken. Baste chicken with the melted, seasoned butter.
• Place baking sheet with beer and chicken on the prepared grill. Cook over low heat for about 3 hours, or until internal temperature of chicken reaches 180 degrees F (80 degrees C).