Prep Time: 30 min.
Fridge Time: 2 hrs.
Cook Time: 3-4 hrs.
Skill Level: Medium
Serves: 4 servings
• 1 chicken, about 5 lbs, discard neck and giblets
• ¼ c. Obis One black garlic salt
• 1 stick butter
• 3 Obis One black garlic cloves, minced
• 1 can (12oz.) fruit forward IPA beer, at room temperature
• 4 large handfuls of cherry wood chips, soaked in water for 30 minutes
• 3 tbsp. mesquite rub
• 2 tbsp. Obis One Black Crack
• 1 tsp. chili powder
1. Remove and discard neck and giblets from the chicken.
2. Sprinkle Black Garlic Salt over the entire surface and inside the cavity of the chicken. Cover the chicken with plastic wrap and refrigerate for 2 hours.
3. In a bowl mix the rub ingredients.
4. Rinse chicken completely with cold water until salt has been removed. Gently pat the chicken dry with paper towels.
5. Melt butter and distribute all over chicken, including underneath the skin. Spread cloves and rub over the entire surface and inside the cavity. Make sure you’re getting under the skin.
6. Let the chicken stand at room temperature for 30 minutes before smoking.
7. Prepare smoker by adding wood chips directly onto burning coals (charcoal bowl should be on the bottom layer of smoker). Place second bowl above burning coals, this allows the juices and butter to drop into the bowl and not directly onto coals).
8. Open the beer can and pour out about half the beer (You can always add more black garlic cloves directly in the can). Using a can opener, make more holes in the top of the can. Carefully place chicken cavity over the beer can.
9. When the wood chips begin smoking, transfer the bird to the smoker, balancing the bird on its two legs and the can. With the lid closed, smoke bird for 3-4 hrs until internal temperature registers 170ºF in the thickest part.
10. Carefully remove the chicken and can from the smoker. (Careful, can
and juice will be hot). Let the chicken rest for 15 minutes.