If you've seen my post in the beef room that I was doing another pastrami http://www.smokingmeatforums.com/for...d=1#post336481 You also know that today's my birthday and I'm smoking several things I've never tried before. Including this, a beer can chicken. I started with this bird at 6.7 lbs. It was frozen so I let it thaw in the refridgerator for 3 days. It was still a little frozen in the cavity when I cleaned it this morning. So I'll be watching internal temps closley to make sure she's done. Using the minion method in a WSM. Using cherry chunks and a few apple chips here and there. water pan filled with beer, apple juice and water I decided that since I'd never done one before, I'd make up my own "rub". I used a stick of butter, some of my homemade rub, minced garlic, ground black pepper and fresh lemon juice. I put it all in a bowl and decided to heat it slightly to get the butter softer and get it all mixed evenly together. Here's the bird all cleaned and rinsed. I used a can of Coors Light. I poured half of it out, and poked holes all around it for the steam to escape. I also put in a few tablespoons of the butter/rub compound. I put the chicken on the can rack and plugged the neck whole with the other half of the lemon that I didn't use for the rub. What a nasty greasy mess this project is turning out to be. Ok, so this is where the pictures end. Because this is where the FAIL began. I grabbed the wife and said I needed her to lift the top grate that was full with the pastrami, the country style ribs and the SPAM, while I tried to set the chiken on the lower grate. So, long story shorter, it was too tall. I couldn't exchange where the placement of the meat was because I didn't want the chicken on top. So I quickly (wife was complaining that the grate was hot and heavy, what a whiner) pulled the chicken off the rack and just laid it flat. Guess we'll have to see how she turns out. I'm bummed cause this is what I was really looking forward too. Oh well. Lesson learned. I'll be back later with updates. Thanks for looking.