Grobe Recipes

Hickory Smoked Yuengling Chicken with Juanita's Dry Rub

• 1 whole chicken
• 1 bottle Yuengling (or your favorite beer)
• 1.5 – 2 tbsp Juanita’s Dry Rub for each 2 lbs of chicken
• 1-2 cups hickory (or other wood) chips (see notes)  

1. Soak the wood chips in water for at least 2 hours before grilling
2. Completely coat the chicken with the dry rub
3. Start the coals and set the grill up for indirect grilling once they are ready. I split the coals and put the bird in the middle, which cooks it evenly.
4. Fill a small (6X8) drip pan ½ way up with beer (about 1/3 of the bottle) and place under where the chicken will sit.
5. Add 1/3 of the hickory chips, spread around the coals
6. Add the chicken and cook until done, checking every ½ hour or so.  Add hickory chips and beer as necessary when checking the chicken.  You may need to cover the drumsticks and wings in foil after ½ hour depending on how fast they are cooking.
7. Remove from grill and let rest for 15 minutes

You want to smoke at a lower temperature than you would use if you were just grilling to give the meat time to absorb the smoke flavor.  The best way to do this on a Weber is to close the bottom vents about 1/2 way, leaving the top vent open to allow the smoke to escape.  

I have done this recipe with both Hickory and Mesquite. It is great both ways.

Use hickory chips based on the amount of smoke taste you want. Too much hickory smoke can cause bitterness, but I find that 2 cups works well for my grill with no off flavors. For more information on smoking on a Weber, see http://www.hotsmokebbq.com/

I usually go through 1 beer during the cooking process (not counting what I consume while waiting for the chicken to cook), but you may want to keep another one ready just in case.