Name:   Ulysses E. McGill - Subject:   beer chicken Date:   6/29/2014 9:35:39 PM (updated 6/29/2014 9:39:45 PM)

Go to Home Depot or Academy Sports (or Amazon) and get a can holder made for this. I have 3 that hold 2 cans each.  It's really doesnt matter what liquid you use, it's the moisture that really counts...use beer, mountain dew, or even water. I have used many things and often add spices. Clean the chicken(s) and put them on the can. Rubs are per your taste, but if you don't eat the skin they won't matter much. If you use  rub inside the bird or under the skin will be more noticible. Injection is a different story and gives a lot of flavor and can add moisture. Another technique is making slits into the chicken and pushing garlic into the meat (a personal favorite). Experement and have fun with it. For my chickens, I start the Green Egg at about 350 and damper it down so that the temp gradually decreases to about 250. Take them off and wrap in foil when internal temp reaches 265, 270(max). This usually takes  about 2-2.5 hours using this technique.  Let them sit wraped for at least an hour...they will continue to cook. You can save them for serving for another 2-3 hours. The meat will have great flavor and will remain very moist.