Beer Butt Chicken!

Pistonhead Flat Tire Beer Butt chicken
  • 1 Free range Chicken (1.8 kg)
  • 1 can Pistonhead Flat Tire
  • 2 cloves garlic, crushed
  • Handful fresh Parsley
  • Handful fresh Thyme
  • Handful fresh Oregano
  • 1/2 Lemon juiced
  • 2 teaspoons olive oil
  • 1/2 tsp paprika
  • 1 tsp dried Thyme
  • 1 tsp dried oregano
  • 1 tsp ground Pepper
  • 1 tsp salt
  • Zest of 1 lemon
  • Drizzle Olive oil

Preheat smoker to a medium heat.

Combine all rub ingredients in a small mixing bowl. Take chicken out of the fridge and cover with rub all over and inside the cavity.

Leave to rest for 30 mins to come to room temperature.

Open beer and “discard” 1/3 – 1/2 the contents. Add smashed garlic, parsley, thyme, oregano and lemon juice through can opening. Pierce 2 extra holes in the top of the can to release the steaming brew.

Sit chicken over the can and balance the chicken on the grill. Cook over indirect heat for 1.5 – 2 hours. Cook until internal temperature of thigh reaches (80 degrees C). Remove chicken and sit (with beer still in place) for 10 mins before carving.