Caveman Munchies: Cider Can Chicken

You will need....
1 Whole Chicken
1 case of Hard Cider
Few spoonfuls of "Herb Rub"
Wood chips for smoking.

Step 1

Set up your grill for indirect grilling. You want your coals split to either side of the grill and place a drip pan in the center. I filled the drip pan with a bunch of root vegetables and let them cook while under the chicken. I would advise doing this because they were f*#king amazing! Pop open 1can of cider(we used Crispin and that worked really well) and pour 1/3 of the can over the wood chips. Add enough water so the chips are submerged.

Step 2
Rinse your chicken inside and out and pat dry with a paper towel. Cut out the super fatty bits of skin between the legs and bottom of breasts. Sprinkle a little of the "Herb Rub" into the cavity of the chicken. Rub the outside with a tablespoon of fat. I used bacon grease but any kind of oil will work. Season Chicken all over with the "Herb Rub."

Step 3
Pour out another third of your cider into a cup and drink it.
Cut the top 1/4- 1/3 of your cider can off. Hard Cider cans tend to be tall boys and are just too big for this recipe. Add a spoonful of the "Herb Rub" to the remaining cider. If you have a fancy "beer can chicken holder" put the can in it.

Step 4
Tuck the wings behind the "shoulders" of the chicken.

If you are lucky enough to have a can holder simply slide the chicken over the can and holder. If you don't you will have to try and set up a little tripod using the can as one base and the two chicken legs. I would really suggest trying to get a holder. They are pretty cheap and will make your life so much easier.
Add your soaked wood chips to the embers and stand the chicken up over the drip pan. Close the vents on your grill most of the way. You want a solid medium to low heat around 275 or 300.

Step 5
Open another can of Hard Cider and drink it while you wait for your chicken. It should take about an hour but check the temp after about 45mins. Every 15mins or so baste your chicken by putting two small pats of butter on the top of the "shoulders" and stir your veggies in the drip pan. They will be done when they start to caramelize.