Fryers are best for beer can chicken. No need to brine them...and no, they don't taste like beer.
Beer Can Chicken with Memphis Rub
Melts in your mouth...
Ingredients:
whole chickens
1 beer per chicken
Memphis Rub:
1/4 cup paprika
1 tbl brown sugar, frimly packed
1 tbl granulated sugar
2 tsp salt
1 tsp celery salt
1 tsp black pepper, fresh ground
1 tsp dry mustard
1 tsp garlic powder
1 tsp onion powder
1-3 tsp cayenne pepper
Directions:
Mix ingredients for Memphis Rub. (Make extra...it's good on lots of things.)
Preheat grill to medium (about 375 degrees). Rub chicken liberally, inside and out, with seasoning mix.
Drink half the beer, then insert the can up the chicken's butt. Set on grill using legs and can as a tripod. Close the grill and leave it closed for about 1 hour, or until the juices run clear when chicken is pricked with fork. I always check to see if the thigh wiggles loose.
The can will be hot, so wrap a towel around it when you pull it out of the chicken.
I always do two chickens while we're at it, and then I have some extra cooked chicken for another meal.