BEER BUTT CHICKEN

1 4- to 5- pound chicken

For dry Rub

1 teaspoon raw sugar

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon cayenne pepper

1 teaspoon paprika

1 teaspoon dry yellow mustard

1 teaspoon finely ground sea salt

Steaming liquid

12 ounces of your favorite beer

(canned fruit juice can be subbed)

For the basting spray:

1 cup apple cider

1 tablespoon balsamic vinegar

Wash, dry and season chicken generously inside and out with the rub mixture. Work it well into the

skin and under the skin wherever possible. Set aside, covered, in refrigerator for approximately 2

hours. Drink half of the can of beer if you like. Insert the can in the chicken cavity so that the legs

and the can itself hold the chicken upright. Place in Smoker Grill.

Smoke 2 to 2 ½ hours, spraying several times, until the chicken is done and the internal temperature

is 180 degrees for the whole chicken. Carefully remove the bird from grill and ease can out of the

cavity. Place on serving tray and carve