Recipe printed from

Yield: 4 servings



Smokehouse 220 Smoked Black Pepper Barbecue Sauce 8 cups
Whole Chicken (4) 3-4 lb. chickens
Can of Beer, your favorite! 4 cans
Bacon, applewood smoked 20 slices
Garlic, crushed 12 cloves
Thyme sprigs 12 sprigs
Smoked Paprika ¼ cup
Salt ¼ cup
Black Pepper 4 tsp.


  1. Combine spices with a little water to form a paste. Rub the chickens and rest for about 24 hours.
  2. Preheat oven to 375°F
  3. Once completely rested, put bacon in the top cavity of chicken so ½ of the bacon is draping over.
  4. Take a big swig of your favorite beer so there is ¾ led, add the garlic and thyme into the can.
  5. Insert the beer can into the bottom cavity of chicken and place on sheet tray.
  6. Cook the chicken for approximately 1-1 ½ hours until internal temperature reaches 165°F and the outside is caramelized.



Smoked black pepper flavor pops against notes of tart tamarind, applewood smoke and a hint of sweetness

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