Cherry Smoke Dr Pepper butt chicken

For this delicious moist flavorful number you will need the following.

- 1 Can of Dr Pepper (or any softdrink or beer.)
- 1 Medium to large sized whole chicken with giblets taken out
- ScottJess All purpose BBQ dry rub (you can find the recipe by clicking here)
- Black Pepper
- Either Dry or Fresh Rosemary
- Cherry smoking wood

Take the Chicken out of the packaging, place chicken in a large dish and proceed to rub the ScottJess All purpose BBQ dry rub all over the chicken, dont be stingy with the rub as this enhances the flavor; the more the better.

you can either place the chicken back in the fridge for a couple of hours to soak in the rub to give it a chance to flavor more or you can move on to the next step.

Preheat the BBQ to 300-350 F (150 C - 180 C)

Use a can opener or scissors to carefully cut the top of the can of drink; either drink half or tip half out; put a few good shakes of the black pepper in the can and a few good shakes of the rosemary; place in the chickens butt making sure it goes all the way up there ;-)

Make sure the coals are at one end of the BBQ and place the chicken standing up balancing on the can of drink at the other end of the grill so you can cook indirectly.

Place a soaked piece of cherry wood (or what ever wood takes your fancy) in the coals or place soaked flavored wood chips tinfoil, wrap them up, poke a few hole in in the tin foil and place in the coals; Shut the grill hood.

The chicken will be cooked when the internal temperature has reached at least 170 F or 76.5 C
Cooking time will vary depending on size of chicken; 1.5 hours - 2.5 hours.