Step 1: Make the Beer-Butter Injection
Combine 8 oz beer, butter, Worcestershire sauce, garlic powder, and chipotle powder in a small saucepan over low heat. Warm until the butter fully melts and the ingredients incorporate. Remove from heat and cool to warm before loading the meat injector.
Step 2: Inject the Chicken
Pull the chicken straight from the fridge. Inject the warm marinade into both breasts, both thighs, and both drumsticks, hitting each muscle from two or three angles to fan the liquid through the meat.
Step 3: Season the Bird
Pat the skin dry with paper towels. Coat the entire chicken generously with your favorite poultry seasoning. Cover the breasts, thighs, drumsticks, wings, and back. Press the rub into the skin so it sticks during the cook.
Step 4: Set Up the Beer Can Stand
Stand the half-full beer can upright on a sheet tray or aluminum drip pan. Slide the chicken cavity down over the can until the bird sits stable, with the drumsticks and the can forming a tripod.
Step 5: Grill or Smoke at 350°F Indirect
Preheat the grill or smoker to 350°F using indirect heat. Place the chicken upright on the grates over the empty zone. Cook until the breast reaches 165°F and the thigh joint reaches 170 to 175°F, around 1.5 to 2 hours.
Step 6: Rest, Carve, and Serve
Carefully transfer the chicken to a sheet tray and rest at least 10 minutes before carving. Pull the bird off the can with tongs or kitchen towels once it cools enough to handle. Slice into traditional pieces or pull the meat for tacos, sandwiches, and salads. Serve hot.
