Smoked Beer Can Chicken Recipe
Make juicy and flavorful chicken right on the grill with this smoked beer can chicken recipe! No special tools are needed, just the right seasonings, herbs, and your favorite canned beer to make the most delicious whole-smoked chicken dish.
Servings 4 Servings
Ingredients
Beer Can Mix
- 1 can Beer
- 2 slices Lemon
- 1 sprig Rosemary
Chicken Preparation
- 1 4 lb Chicken
- 1/4 cup BBQ Dry Rub
- 2 tbsp Olive Oil
- 1/2 cup Butter melted, for basting
Instructions
- Preheat the smoker to 225 F. and set it for indirect heat.
- Pour in a glass (or drink) about 1/3 cup of the beer from the can. Stuff a few lemon wedges and the rosemary spring into the can and set it aside.
- Prepare the chicken by removing from the packaging, patting it dry, and removing any organs from the inside if needed.
- Lightly oil the outside and inside of the chicken and season all over and inside the cavity with your favorite BBQ dry rub.
- Place the can onto a baking sheet and carefully place the chicken onto the beer can. It should be stable and hold itself upright without any stands or other accessories.
- Smoke the beer can chicken directly onto the grill grates. I do recommend adding a foil pan under the grate to catch any beer or drippings (this also is great to add back onto the chicken after smoking).
- Smoke the chicken for about 1.5-2 hours or until it reaches an internal temperature of 150 F. in the thickest part of the breast. Baste with the melted butter every 30-45 minutes or as needed.
- When the chicken reaches 150 F. increase the grill temperature to 425 F. and let the skin get crispy.
- Remove the beer can chicken from the smoker when the internal temperature is 160-165 F.
- Let the chicken rest for 10 minutes and then carefully remove the can (it will be hot).
- Carve up the chicken or pull it and serve with the juices from the foil pan and enjoy.
Notes
I prefer a lighter wheat beer or pale ale for this recipe. Avoid stronger or more bitter beers like double IPA's or stouts.