1 Take 2 tablespoons of the dry rub and rub it inside and all over the chicken. 2 Open the can of beer and remove half of the beer. 3 Carefully pour 1 teaspoon of dry rub into the beer can. 4 Prepare your smoker, following the instructions to get the temperature as close to 200° F as you can. Use apple wood if available, or hickory. 5 Insert the beer can into the body cavity of the chicken, and stand the chicken on the beer can in the smoker, using the legs for support. Smoke for 1 ¼ to 1 ½ hours, or until an instantread thermometer inserted into the thigh reads 180° F. 6 Carefully remove the can with tongs before serving - the liquid inside will be very hot.

As seen in Joy of Kosher with Jamie Geller Magazine – (Bitayavon Summer 2012) – Subscribe Now.