Beer Can Chicken | Smoked Beer Can Chicken Recipe
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Here’s what you’ll need for this Beer Can Chicken recipe:
– 1 Whole Chicken (raw of course)
– 1 can of Beer (cheaper the better)
– All Purpose Seasoning *recipe to follow
– The BBQ Rub ( or your favorite bbq seasoning
First you’ll need to remove the chicken from the packaging. Most chickens are packed with giblets so remove these from the cavity. Rinse the bird under cool water and pat dry.
Spray the outside of the skin with a light coating of Vegetable cooking spray and sprinkle All Purpose rub on the outside.
All Purpose Beer Can Chicken Rub
– 1 cup Salt
– ½ cup Granulated Garlic
– ¼ cup Black Pepper
– 1 tsp Parsley (dried)
– 1 tsp Oregano (dried)
Mix the ingredients in a bowl and store in an airtight container. This recipe makes enough for several Beer Can Chickens.
Add a layer of The BBQ Rub ( to the outside of the Beer Can Chicken. Be sure to sprinkle both AP and BBQ Rub inside of the cavity as well.
I also use an injection to add extra moisture and flavor to the Beer Can Chicken. This week I’m using Butcher BBQ’s Bird Booster Rotisserie ( , but you can use just about anything. The ratio for the bird booster is 2 cups of liquid (directions call for water but I substituted chicken broth) to ¼ cup of bird booster powder. Whisk these ingredients in a bowl and it’s ready to use.
To inject the Beer Can Chicken hit each breast 3 or 4 times just off the breast bone. Move the needle to the lower side of the Beer Can Chicken breast and pump injection down the bottom side. Move down to the Beer Can Chicken legs and stick it a couple times and then go in through each thigh.
You’ll need a 12oz can of beer to hold the Beer Can Chicken. Pour out (or drink) about ¼ of the beer and open up the top a little so steam can escape.
I found a vertical chicken rack that holds a 12oz can perfectly and it gives the Beer Can Chicken a little more support which keeps it from tipping over. It can be a little challenging to balance the chicken on just the can, so you may want to invest in rack.
Once the Beer Can Chicken is sitting on the can, it’s ready to go on the smoker. The cooking temperature I use for smoked chicken is 300 degrees. Set your smoker or grill up for indirect cooking and add a couple chunks of fruit wood for flavor.
Once the smoker is running at 300 degrees, place the beer can chicken on the pit and close the lid. It will take about 2 hours depending on the size of the chicken.
Beer Can Chicken is done when it hits 175 in the thigh and 165 in the breast. You’ll want to be sure to check both areas before removing it from the smoker.
This Beer Can Chicken took 2 hours to reach final temperature and when the thighs were close I moved the probe to the breast just to confirm that it was ready.
Carefully remove the Beer Can Chicken from the smoker and let it rest for at least 10 minutes before cutting into it.
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