HARISSA SMOKED BEER CAN CHICKEN

A spicy (or mild) twist on traditional beer can chicken. Harissa paste comes in a spicy and mild version, so you choose your own adventure here! It's crazy good either way!

INGREDIENTS:

4 whole chickens, about 4 lbs each 
4 cans beer, room temp (save the craft beer for drinking, PBR works great for these) 
Harissa paste
Ben’s Heffer Dust

Tools 
Smoker or grill 
Ceramic beer can chicken holders
Instant read thermometer
Chef Knife
Ultimate Cutting Board

DIRECTIONS:

1. Preheat smoker or grill to 400°F. 
2. Generously rub the chickens with Ben’s Heffer Dust and some of the harissa paste, making sure to get some inside of the cavity as well. 
3. Add beer and a spoonful of harissa to each of the ceramic beer can chicken holders. 
4. Carefully slide the chickens onto the beer can chicken holders and place on the preheated grill. 
5. Cook until the chickens reach an internal temperature of 165°F, about 1 hour, depending on the size of the chickens. 
6. Remove the chickens from the holders, let rest for a few minutes, then carve them up and serve!