We like to mix it up around here so we called back to an old absurdly redneck recipe...the Beer Can Chicken. Now there are many ways to prepare these little moisture bombs but none better than the most primitive and clean-burning El Rey stick burner. If you’ve seen it, then you know. Its heaven on a golf cart chassis. We polished off four of the biggest birds Wes could get his hands on and they drank that Coors banquet like it was their last meal. I’ve never seen moisture retention like this on another smoked chicken. These were legendary. Everything you need to make some of your own is right down below, So get a move on!

Recipe:

4 - Sizeable whole frying chickens. (frying chickens already have the neck and giblets removed, if you like that stuff, grab the other whole chickens in the cooler the packaging will tell you everything you need to know.
Parkay squeeze butter or another sticky agent to help the rub stick.
Kosmos Q SPG Rub
Kosmos Q Dirty Bird Rub
Coors Banquet Beer (or brew of your choice)
Some nifty stands to keep everything upright so you don’t have any spillage.

Step 1 - Unpack your birds and give them a good rub down in some Parkay squeeze butter.
Step 2 - Season them WELL with the rub of your choice and try your best to not complain in the comments, because we don’t really give a rip.
Step 3 - Fill your stands with Coors Banquet, (or shimmy the cans into your stand)
Gently impale your chickens with the stands and crack all the funny jokes you want to yourself or out loud to your unwitting friends and family and make the most of this opportunity.
Step 4 - After cooking these at 300 degrees for about an hour, check on your progress and slip an instant-read digital thermometer into the breast of the chicken.
Step 5 - Once the breast meat reaches 165 F internal temperature MAKE SURE you check the temperature in the thigh meat as well. Chicken must be cooked to 165 throughout otherwise you run the risk of some nasty foodborne illness.
Step 6 - Once the thigh meat has reached 165 F pull your chickens and let them rest under a foil tent for at least 10-15 minutes.
Step 7 - Glove up and pull the meat off of the bones and season the meat once more if you so desire.
Step 8 - Serve this glorious drunken foul to your friends and marvel at how much beer both you and the chickens drank throughout this whole process.

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