Whole Chicken (Beer Can)

Preheat your smoker to 275°F using Peach or Hickory wood.

Remove the giblets/neck from the chicken cavities. Pat the entire chicken completely dry inside and out.

Mix your poultry rub with the baking powder. This crucial addition helps dry the skin further during the cook for maximum crispiness.

Coat the entire bird in a thin layer of mustard. Season generously with the dry rub, covering all surfaces, the inside, and even under the skin of the breast where possible.

Open the beer can and drink about 1/4 of the beer. Add the garlic, rosemary, and peppercorns into the can.

Holding the chicken by the legs, carefully slide the body cavity down over the open beer can. Place the chicken and the can vertically onto a small baking sheet, a cast-iron skillet, or directly on the grate if using a beer can chicken stand, ensuring the bird is stable.

Place the chicken assembly in the smoker.

Smoke at 275°F for approximately 1.5 to 2 hours, or until the breast internal temperature reaches 145°F.

Increase the temperature to 375°F (or transfer the entire assembly to a 375°F oven or grill). This heat will render the fat and produce crispy skin while bringing the chicken to its final safe temperature.

Remove the chicken from the smoker when the breast temperature reaches exactly 160°F and the thigh temperature is at least 170°F.

Carefully remove the chicken from the beer can (it will be hot). Let the chicken rest, loosely tented with foil, for at least 15 to 20 minutes before carving.