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Smoked Beer Can Chicken Recipe

You’ve probably heard of beer can chicken, even if you haven’t had the pleasure of trying it yet. Beer can chicken is prepared by inserting a partially filled can of beer into a chicken’s body cavity prior to grilling—or in this case, smoking—the meat.



Prep Time30 mins
Cook Time1 hr 30 mins
Course: Main Course
Cuisine: American
Keyword: Beer Can Chicken
Servings: 4
Calories: 200kcal

Equipment

  • Barbecue tongs
  • 2 durable platters
  • High-quality aluminum foil
  • Key-style can opener or small, sharp knife
  • 4 handfuls (about 2 cups) hickory or applewood chips
  • Instant-read thermometer
  • Sturdy grilling spatula
  • Paper towels
  • Carving knife
  • Optional: Beer can stand

Ingredients

  • 1 whole chicken (sometimes labeled as “whole fryer”), 3 to 4 pounds

  • 3 tablespoons kosher salt

  • 1 can (12 ounces) beer or ale, preferably at room temperature

For the Smoked Beer Can Chicken Rub:

  • 2 teaspoons garlic powder

  • 1-1/2 teaspoons onion powder

  • 1 teaspoon prepared chili powder

  • 1 teaspoon freshly ground black pepper

  • 1/2 teaspoon dry mustard

Instructions

  • Prepare the chicken by removing the neck and giblets, if necessary.

  • Trim any visible fat.

  • Lightly sprinkle the salt over the entire surface and inside the body cavity of the chicken.

  • This is a step that’s known as “dry-brining,” and it will season and tenderize the meat without the health risks posed by wet brine.

  • Cover the chicken with plastic wrap and refrigerate for 1-1/2 to 2 hours.

  • Try not to leave it any longer, or the meat may turn out spongy.

  • Meanwhile, soak the wood chips in water for at least half an hour. 

  • Prepare the rub by mixing the ingredients together in a small bowl.

  • Carefully rinse the chicken under cold running water, inside and out.

  • Pat the entire surface dry with paper towels.

  • Apply the dry rub to the prepared chicken, taking care to massage the mixture into every nook and cranny, including the body cavity.

  • Try to fold the wing tips back as far as possible.

  • Heat the smoker to the ideal temperature for indirect cooking over medium heat—around 400 degrees.

  • Punch two extra holes in the top of the half-full beer can, using either the knife or can opener.

  • Place the beer can on one of the two platters.

  • Arrange the seasoned chicken over the can, nestling the can inside the body cavity so that the chicken looks like it’s standing up.

  • Drain the wood chips.

  • Add them to the smoker box and light as per the manufacturer’s instructions.

  • When the smoker is ready (usually when the wood begins to turn out good smoke), carefully transfer the beer can chicken to the grill, making sure to place it over indirect heat.

  • If the bird is too unstable to stand on its own, use the beer can stand to stabilize it.

  • Cook with the lid closed for about 1 to 1-1/2 hours, or until the internal temperature of the thigh reaches 165 degrees Fahrenheit.

  • The juices should run clear when you jiggle the drumsticks.

  • With the tongs, carefully remove the chicken from the grill, using the spatula to keep the beer can in place.

  • Keeping the bird in the same upright position, transfer it to a platter and allow it to rest for at least 15 minutes so the juices have a chance to distribute evenly.

  • Carefully grasp the beer can using paper towels and twist it slightly to loosen it from the body cavity.

  • Grasp the chicken with tongs and gently lift it off the can, taking care not to spill the beer (it will be very hot!).

  • Discard the leftover beer.

  • Divide the chicken into pieces using the carving knife.

  • Serve warm and watch it disappear.

Nutrition

Serving: 113g | Calories: 200kcal