This is a rub I put together for beer can chicken and can be used for other chicken recipes if cooking indirectly. The high sugar content would be a reason to be cautious around direct or high heat. Ideally, I like to season the bird a day ahead and store it in the fridge in a plastic bag. Then on the day of cooking, recoat to end up with a nice crust.

2 tbsp Kosher Salt

2 tbsp White Sugar

2 tbsp Brown Sugar

2 tbsp Cumin

2 tbsp Chili Powder (not ground chilies)

2 tbsp Black Pepper

1 tbsp Cayenne

4 tbsp Smoked Paprika

Mix well and store in an airtight shaker. Do not be scared of the cayenne in this recipe, it is not spicy once cooked, and little kids love it!

As for the beer can chicken itself, many have asked me what type of beer to use. Should they use a Guinness versus a Lager etc. There have been many who have tested this out and the verdict is it makes absolutely no difference in taste. The beer provides moisture to the cooking chicken, that’s all. Just be sure to remove ⅓ of the room temperature beer and add a couple of extra holes at the top. I have found that the tall boy cans (500ml) work the best for putting up the butt of the bird. Once inserted solidly, open the legs a little to form a tripod. 

Adding a smoke pouch on the fire side will enhance the flavour. As well, rotate the bird halfway through while wearing a pair of rubber gloves. Cooking times will vary, but 45 - 60 minutes to an internal temperature of 160 degrees. Ideally, pick up the bird with the can and place them on a cutting board to rest. Be careful… the beer is hot so the can needs to be removed cautiously.

Enjoy every bite!