Posted August 6, 2020
I love using Space Camper for beer can chicken but any 12oz can will do. Make sure you follow the step to add a little rub first and let it subside before you add the rest otherwise you will be recreating a 3rd-grade science experiment and the beer will erupt all over your grill like a paper-mache volcano. The trickiest part might be removing the birds from the grill. A few years ago I started hooking a fork into the back and using a heavy-duty spatula and I haven’t dropped one since!
12oz can of Space Camper Cosmic IPA
2 tablespoons yellow mustard
2 Tablespoons your favorite BBQ rub (plus 1 tablespoon for the can)
Teaspoon Kosher salt
BBQ Sauce (preferably Rufus Teague and Boulevard Can-O-Que)
Set your grill or smoker for indirect cooking at 375 degrees.
Rub the chicken inside and out with mustard, 2 tablespoons BBQ rub and salt.
Open the beer and pour out half, either into a glass or into your mouth. Using a church key, poke two holes in the top of the can. Add a pinch of the remaining 1 tablespoon of BBQ rub and watch as the beer foams up. Once it subsides add the rest.
Tuck the wings and place the chicken on the can. Spread the legs out to evenly balance the bird on the can. Cook for one hour.
After one hour brush with BBQ sauce. Cook for an additional 15 minutes or until the internal temp hits 165 degrees.
To remove, hook a fork into the back of the chicken and place a large spatula under the can. Carefully lift and set on a tray. Allow to cool for 10-15 minutes, then carefully remove from the can. Allow to cool for an additional 10 minutes then and serve with more Space Camper IPA.