# Beer can

~5 lbs chicken

1. Brine Overnight:
    
    
    - 1 gallon of cold water (or enough to completely submerge the chicken)
    - 1 cup kosher salt
    - 1 tbs ground black pepper
    - 1 tbs cayenne
2. Let sit in fridge for a few hours after rinsing brine off. Rubbed with olive oil and then the chicken rub
3. Cut the whole top off of the beer can using a can opener
4. Place chicken on to beer can/stand
5. Smoked on 225° with ~2oz cherry for 3 - 4 hours

You can also put extra whole herbs into the beer can to give the chicken some extra flavor like rosemary or thyme

[![20210227_135910.jpg](https://cookbook.nagelsite.com/uploads/images/gallery/2021-08/scaled-1680-/IgUZLpDzu7EQxuk9-20210227-135910.jpg)](https://cookbook.nagelsite.com/uploads/images/gallery/2021-08/IgUZLpDzu7EQxuk9-20210227-135910.jpg)