FOR THE DRY RUB
TO SMOKE
Date: Mon, 29 Apr 1996 18:42:56 -0400
From: Walt Gray <waltgray@mnsinc.com>
Wash and blot chicken dry. Combine the dry rub ingredients and season
chicken inside and out.
Inject Crispy Critters Basting Sauce into breast, legs and thighs.
Pop the top off the beer and punch 6 or 7 holes with a churchkey. Spoon
the remaining dry rub into the beer. Insert the beer can into the bottom
cavity. Set the chicken upright on the beer can bottom. Spread the legs of
the chicken to form a tripod, so the bird stands upright. Smoke the bird
for 3 hours or until well done and ready to fall from the bone. Walt
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