Written by Robbie Ferguson, on December 28, 2007

Views 681

Needed Equipment

• Charcoal smoker
• Upright poultry roaster for BBQ (ie. Beer Can Roaster, Wok Topper, etc). 

Ingredients

• One can cold Guinness Draught beer
  
• One whole chicken - 1.5 KG / 3¼ lb
• 1 tsp ground sage
• 2 tsp ground thyme
• 1 tsp Paprika
• 2 Spriggs Fresh Marjoram
• 1/2 Sprigg Fresh Rosemary
  
• 2 tbsp Apple Cider Vinegar
• Peppercorns to taste (I like to use about 10 peppercorns)
  
• 2 tsp organic sea salt
  

Directions

Get a good smoke going in your smoker.  For this recipe, I'll be smoking over Oak charcoal with some dry hickory-flavored cedar chips.  I'll be using a water pan to keep the bird moist, and to collect the drippings.

While your smoker is heating up, clean up the bird; cut off any excess fatty parts and remove any unwanted meat.  Remove all giblets and innards. 

Mix your dressing:  In your mortar and pestle, bash up the thyme, sage, rosemary, marjoram, paprika, salt & pepper.  Combine 1/3 can Guinness Draught beer, the apple cider vinegar and your dry ingredients in a bowl.

Pour about 3/4 of your mix into the base of your roaster; this will go in the butt of the bird.  Place the bird on the roaster, and baste the bird with the remaining dressing. 

Drink the other 2/3 can of Guinness as a salute to your heritage.  After-all, you deserve it.

Smoke the bird for about 3 1/2 to 4 hours at around 220 degrees, stoking the fire as needed.  Keep tossing some soaked hickory wood on the fire for that "smokey" flavour.  Once your chicken reaches an internal temperature of 165-170 degrees, it's ready to serve.  Don't overcook it.  We're making a juicy, moist smoked chicken here, not jerky.

Smoked chicken will have a nice pinkish color to it.  If you're used to baked or fried chicken, you'll believe pink is bad.  If the juice runs clear, and the bird has reached 165 degrees, it's all cooked.

Published in : Recipes, The Genuine BBQ