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Beer Can Chicken
July 18, 2010

Made beer butt chicken for years. Get the holder, it makes things much easier. Usually I make a butter baste, but really like this rub. Made a couple little changes--a TBL of butter in the beer and garlic salt for the salt. I plug the neck with a small potato (carrot or apple would work) to keep steam inside and placed the 4.5 lb. bird on a soaked plank (keeps heat indirect while imparting smoke aroma/taste) and cooked at 325°. Good eatin'.

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