1Wash beer cans. Wash roost.
Spray roost with food spray - helps with cleanup.
Open beer cans, remove 1/2 contents - leaving 6 ounces or half.
Insert can in roost. Arrange with hole facing handle.
2Put 1 tablespoon of minced garlic in beer can. Foam is OK.
3Clean chickens thoroughly, inside and out. Remove unwanted parts. Pat dry with paper towel...
Apply olive oil to chicken. Thin coating all over.
4Rub chicken with Montreal seasoning and rosemary...
Place chicken cavity over beer can. Press down firmly.
Chickens should be straight up, facing handle. Cross legs over roost rail.
5Put remainder of garlic, pomegranate glaze,butter, liquid smoke into small sauce pan stir while butter melts..Baste chicken while cooking.
6You may cook on Grill or in oven.....
Cook two (2) hours at 350*, or until done - 180* in breast and thigh.
Use meat thermometer to test doneness. Do not under cook!
When done, leave chickens on roost, put roost on platter.
Carve and serve directly from roost.