Beer Can Chicken on the Big Green Egg | Make Great Tasting Chicken for Beginners

Beer Can Chicken Rub: 1 teaspoon kosher salt 1 teaspoon smoked paprika 1 Tablespoon finely chopped fresh rosemary leaves 1 teaspoon dried thyme Zest from 1 lemon ½ teaspoon freshly ground black pepper Other ingredients: 1 whole chicken, 4-5 pounds ~1 tablespoon extra-virgin olive oil 1 12-ounce can of beer (half full) Items for the can: 2-3 sprigs fresh rosemary 2-3 cloves of garlic, crushed 1 teaspoon dried thyme ½ teaspoon crushed red pepper flakes Juice of 1 lemon Equipment: XL Big Green Egg grill Vertical beer can chicken stand (made for 12 ounce can) Church key can opener Quick read thermometer Prepare to Cook Start lump charcoal and set grill for indirect cooking using the BGE Convector. Heat to 400º F (205º C). Prepare the chicken: Remove the chicken from its packaging and remove and discard any item such as neck or organs from inside either cavity (back or front). Rinse in sink and dry. Cover chicken with light coat of the olive oil. Apply the rub to the chicken on all sides. Prepare the can: Pour out half of the beer. Use the church key can opener to cut another opening in the top of the can. Add all of the items for the can pouring the juice in last. Add can to the stand and prepare it for the chicken. Place the chicken on the stand. Grilling the chicken: Once the grill is at 400º F, place the chicken on the center of the grill and close the lid. After about 1 hour, check the temperature of the chicken by inserting the quick read thermometer probe into the center of the breast. Target temperature is 165º F (74º C). Once removed from the grill, the meat will continue to rise at least 5º F (3º C). My other channel:    / @scottebfit