Originally Posted by
anaggie
pop open beer can, take a good swig and then set it aside. Pour same dry rub into beer can
Slide chicken butt first over the can and place in in aluminum tray (for easier cleaning) and place it in the middle of grill..
..cook until thigh juices run clear....drink 5 other beers or more!!!!
How much beer should we leave in the can before we add the dry rub? Just like one big gulp? Also, what heat should we cook this on med-high? How long does it take for the juices to run clear, 2 hours or so?
Thanks!