Smoked Beer Can Chicken

5 from 26 votes

Smoked Beer Can Chicken

My easy Smoked Beer Can Chicken recipe makes a moist and juicy chicken with crispy skin and smokey flavor, that your whole family will love.

Prep Time5

Cook Time3

Total Time3 5

Course: Entree

Cuisine: American

Servings:

Calories: 457kcal

Author: Chef Ryan Littley

Equipment

Ingredients

1 whole chicken
12 oz can of beer non-alcoholic beer, root beer, Dr. Pepper or ginger ale can be substituted.
2 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon cayenne pepper
½ teaspoon turmeric

Instructions

Add the kosher salt, black pepper, garlic powder, onion powder, cumin, sweet paprika, tumeric and cayenne pepper to a small bowl.
mix the seasonings together thoroughly to make the dry spice rub.
Pat the whole chicken dry with paper towels. This will help the skin of the chicken get crispy.
Place the chicken in a roasting pan or aluminum tray and season the outside of the chicken with the dry rub.
After seasoning the entire bird, let it come to room temperature while you preheat the smoker to 275 degrees.
*Add your favorite wood chips to the smoker tube. For this recipe I used a combination of hickory and apple wood chips.
*Continue to add wood chips to the smoke tube for the first hour and a half of the cooking process. This will enhance the flavor of the chicken.
Open a can of beer and pour out (or drink) two ounces. Then place it in the beer can holder.
Place the cavity of the chicken over the top of a beer can inserted in the holder. It will be a snug fit over the top of the holder, this will help keep the chicken upright.
*Use the baking dish to transfer the chicken to and from the smoker. This will help prevent any liquid from spilling,
Place the beer can chicken directly on the smoker rack with a drip pan underneath to catch all the drippings.
Place a temperature probe (or meat thermometer) into the thickest part of the thigh.
*You can also use an instant-read thermometer to check the internal temperature.
Smoke the whole bird until an internal temperature of 150 degrees F. has been reached. Then, carefully remove it from the smoker and wrap the bottom of the legs with aluminum foil. Return it to the smoker until the chicken has reached 165 degrees.
Cooking time can vary, remember we are cooking to temperature not a specific time.
Carefully remove the chicken from the smoker. Make sure to keep hold of the beer can base and not just the chicken. The beer will be very hot.
Allow the chicken to rest for 15-20 minutes before slicing.

Nutrition