Remove any fat lumps in the cavity. Wash chicken well; blot dry. Combin the dry rub ingredients and season the bird inside and out.
If using Cajun Injector, load the syring and inject 1 T sauce into each breast, leg and thigh. Pop the tab off a beer can. Using a "church key" opening, make 6-7 holes in the top of the can.
Spoon any remaining dry rub through the holes. Stand the chicken upright and insert the beer can into the cavity.
Spread out the legs to form a sort of tripod with the beer can so the chicken stands upright. Place the chicken in a smoker or a grill set up as a smoker.
Smoke-cook the chicken for 2 1/2 to 3 hours or until fall-off-the-bone tender.
Serve the chicken upright o thee beer can on a platter.
*******CRISPY CRITTERS BASTING SAUCE*******
Combine the ingredients with 1 cup of water in a heavy saucepan and bring to a boil. Reduce heat to a simmr and cook for 5 minutes.
Ingredients:
1 Roasting chicken 4-5 lbs.
1 tablespoon Seasoning salt
1 tablespoon Garlic powder
Salt & pepper to taste
1 Jar of Cajun Injector or:
1 can Beer
1/2 cup Mesquite chips soaked in water
1 cup White vinegar
1 cup Apple juice
6 tablespoons Worcestershire sauce
1 tablespoon Lemon juice
1 tablespoon Dry rub