American BBQ & Grill · Free
Beer Can Smoked Whole Chicken
A whole chicken steamed from within by a can of beer while it smokes, giving impossibly juicy meat and crisp, mahogany skin. A fun, foolproof project for the backyard cook.
****+
Prep 20 min · Cook 150 min
Method
Remove the giblets from the chicken cavity, then pat the whole bird completely dry inside and out with paper towels.
Rub the chicken all over with olive oil so the seasoning adheres and the skin browns.
Combine the brown sugar, paprika, salt, garlic powder, onion powder, black pepper, and cayenne, then coat the entire bird, including inside the cavity, with the rub.
Open the beer, pour out or drink about a third of it, and set the half-full can on a stable surface.
Lower the chicken cavity down over the can so the bird sits upright with the can inside, then spread the legs slightly forward to form a stable tripod.
Set up your smoker for indirect heat at 325 degrees F and add wood chunks for light smoke.
Stand the chicken-on-a-can upright on the grate away from direct flame, close the lid, and smoke for about 2 to 2.5 hours.
Do not open the lid too often; check after 90 minutes and continue until the skin is deep golden and the internal temperature in the thickest part of the breast reads 165 degrees F and the thigh reads 175 degrees F.
Using tongs and a sturdy spatula, carefully lift the whole assembly onto a tray, keeping it upright because the beer inside is scalding hot.
Let the chicken rest for 10 to 15 minutes, then gently twist and lift it off the can.
Carve into pieces and serve immediately while the skin is still crisp.
Chef's tips
- Use a wide, stable base or a dedicated beer-can chicken stand so the bird does not tip over and spill.
- Drying the skin thoroughly before seasoning is the key to getting it crisp instead of rubbery.
- No beer on hand? A can filled with chicken broth and a smashed garlic clove works just as well.
Cooking times vary by equipment -- cook to temperature and to taste.
