YIELDS: 6 Servings PREP TIME: 10 mins COOK TIME: 1 hr TOTAL TIME: 1 hr 10 mins

Beer can chicken might be my favorite way to smoke or grill chicken; it’s a foolproof way to end up with the moistest, most succulent chicken you’ve ever tasted! For this recipe, I used a generous amount of Meat Church’s Holy Voodoo Rub, with its Cajun flavors and a kick of jalapeño…Hallelujah! This is good stuff!


1 whole chicken, about 2-3 lbs 
1 tsp Meat Church Holy Voodoo BBQ Rub 
3 cloves garlic 
3 pieces chopped onion 
1 (12 oz) can of beer

½ cup melted butter, room temperature 
2 tbsp Holy Voodoo Rub 

Olive oil 
Holy Voodoo Rub to cover the outside of the chicken 
1 tsp garlic powder 
½ cup apple cider vinegar 

Small bowl 
Kitchen syringe 
Smoker or grill 
Ceramic beer can/chicken stand
Instant read thermometer
Cutting board 
Cleaver Knife


  1. Preheat your smoker to about 400°F. I used red wine barrel soaked oak pellets for my pellet smoker.
  2. Whisk all injection ingredients together.
  3. Using a kitchen syringe, inject the liquid into various spots on the chicken.Try to be even as possible, injecting about 1/2 of the mixture into the breasts, and the other 1/2 throughout the rest of the chicken.
  4. Rub the chicken down with olive oil, and apply an even layer of Holy Voodoo Rub to the bird.
  5. Drink half of the beer (LOL), widen the opening of the can or use a ceramic beer can like I have, then put the beer, garlic, onion and a teaspoon of the Holy Voodoo rub in the can.
  6. Place the bird on the can.
  7. Smoke the chicken for about 1 hour, until the internal temperature of the chicken reaches 165°F.

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