Beer Cola-Can Chicken

Ingredients

• 1 chicken
• 2 quarts cold water
• 1/2 cup kosher salt
• 1/2 cup white sugar
• 1 tablespoon chili powder
• 2 teaspoons salt
• 2 teaspoons light brown sugar
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper, or more to taste
• 1 can cola
• 2 teaspoons melted butter
• 1 to 2 chunks of light smoking wood optional

Directions

1. Stir the kosher salt and white sugar into the cold water until both are fully dissolved; that is your brine. Rinse the chicken inside and outside, then set it breast side down in the brine, using a weight to hold it under the liquid. Refrigerate for 1 hour, then lift it out, rinse it again, and dry it well with paper towels. Set the chicken on a plate and return it to the refrigerator to air-dry overnight, if you are doing that optional step.
2. In a small bowl, stir together the chili powder, salt, light brown sugar, black pepper, cumin, garlic powder, and cayenne pepper. Open the cola and drink 1/2 of it. Using a church key-style can opener, punch 2 more holes in the top of the can, then add about 1 teaspoon of the spice mixture to the cola. Season the inside cavity with 1 tablespoon of the rub.
3. Stand the chicken up with the cavity facing down, then carefully slide it over the can so the can sits inside the cavity. Bring the legs forward so the chicken balances like a tripod, then fold the wing tips behind its back. Coat the outside with the melted butter, then cover the chicken generously with the rest of the rub.
4. Light 1 chimney of charcoal. Once the coals are lit and coated with gray ash, pour them onto the charcoal grate. Divide the coals into 2 piles, one on each side, and set a drip pan in the center between them. If you are using wood chunks, place them on the charcoal. Adjust the grill until it reaches 325-350 degrees.
5. Set the chicken on the center of the cooking grate, positioned above the drip pan. Cover the grill and cook until an instant-read thermometer shows 180 degrees in the thickest part of the thigh. You may need to add more charcoal about 1 hour into the cooking time.
6. With tongs, carefully move the chicken, still sitting on the can, to a cutting board. Be careful, because both the can and the liquid inside it will be very hot. Rest the chicken for 10-15 mins, then take out the can, carve the chicken, and serve.