Servings: 3 To 4
Cooking Time: 3 To 4 Hours

Ingredients :

8 tablespoons (1 stick) unsalted butter, melted
½ cup apple cider vinegar
½ cup Cajun seasoning, divided
1 teaspoon garlic powder
1 teaspoon onion powder
1 (4-pound) whole chicken, giblets removed
Extra-virgin olive oil, for rubbing
1 (12-ounce) can beer
1 cup apple juice
½ cup extra-virgin olive oil

Directions :

1. In a small bowl, whisk together the butter, vinegar, ¼ cup of Cajun seasoning, garlic powder, and onion powder.
2. Use a meat-injecting syringe to inject the liquid into various spots in the chicken. Inject about half of the mixture into the breasts and the other half throughout the rest of the chicken.
3. Rub the chicken all over with olive oil and apply the remaining ¼ cup of Cajun seasoning, being sure to rub under the skin as well.
4. Drink or discard half the beer and place the opened beer can on a stable surface.
5. Place the bird’s cavity on top of the can and position the chicken so it will sit up by itself. Prop the legs forward to make the bird more stable, or buy an inexpensive, specially made stand to hold the beer can and chicken in place.
6. Supply your smoker with wood pellets and follow the manufacturer’s specific start-up procedure. Preheat, with the lid closed, to 250°F.
7. In a clean 12-ounce spray bottle, combine the apple juice and olive oil. Cover and shake the mop sauce well before each use.
8. Carefully put the chicken on the grill. Close the lid and smoke the chicken for 3 to 4 hours, spraying with the mop sauce every hour, until golden brown and a meat thermometer inserted in the thickest part of the thigh reads 165°F. Keep a piece of aluminum foil handy to loosely cover the chicken if the skin begins to brown too quickly.
9. Let the meat rest for 5 minutes before carving.