Beer-Can Chicken Texas BBQ-Style

Instructions

1. Prep the Bird: Pat the chicken dry. Rub the skin with olive oil, then coat evenly with 2 Tbsp of TexasBBQRub.
2. Flavor the Cavity: Pour the Italian dressing into a shallow bowl. Add the remaining 2 Tbsp TexasBBQRub and stir until the mixture turns a light brown. Spoon half of this mixture into the cavity, then add a few fresh herbs (thyme or rosemary) if you like.
3. Create a Skin Pocket: Using your fingers, gently separate the skin over the breast and thighs, creating a shallow pocket. Slip the softened butter (if using) into the pocket, then push the remaining dressing-rub mixture under the skin.
4. Can-Ready: Take 3-4 sips from the beer can to prevent a sudden boil. Stir in 1 Tbsp TexasBBQRub into the remaining liquid for a subtle extra crust.
5. Seat the Can: Insert the open can into the cavity, breast-side down, so the chicken can stand upright on the can. Balance it carefully on a sturdy grill rack or smoker grates.
6. Smoke: Pre-heat your smoker or indirect-heat grill to 225 degrees F. Add a mild wood such as apple or hickory. Place the chicken-on-can on the grate, away from direct flames.
7. Cook: Smoke for 4-5 hours (about 1.5 hours per pound) until the thickest part of the thigh reaches 165 degrees F. Use a probe thermometer inserted into the thigh, avoiding the bone.
8. Rest: Remove the chicken from the heat, let it sit on a cutting board for 10-15 minutes. Carefully lift the can (it will be hot) and discard.
9. Serve: Carve the bird, drizzle any pan juices over the meat, and enjoy the smoky, herb-infused flavor.