Smoked Beer Can Chicken
Moist chicken cooked upright over a beer can.
Jump to RecipeBeer can chicken is as much about the presentation as the flavor - there's something entertaining about a chicken sitting upright on a beer can. But it's not just a gimmick; the steam from the beer keeps the bird incredibly moist while the smoker works its magic.
This is perfect for casual cookouts where you want a bit of theater along with great food. It's a conversation piece and produces a delicious bird. Win-win.
Serve with classic BBQ sides - potato salad, coleslaw, baked beans, corn on the cob. The presentation is fun, so keep the sides casual to match the vibe. Cold beer is an obvious beverage pairing.
Different beers give subtle flavor differences - lager is traditional, but try a wheat beer or even a flavored soda for variety. Adding butter and seasonings to the can liquid adds extra flavor.
Be careful when removing the bird from the smoker - the can is very hot. Use tongs and a spatula. Let it rest before carefully removing the can. The cavity juices make great gravy.
Ingredients
Instructions
-
1
Season the whole chicken generously inside and out with Plowboys Yardbird Rub.
-
2
Open a can of beer and drink (or pour out) about half. Drop a tablespoon of butter into the can.
-
3
Lower the chicken cavity onto the beer can so the chicken sits upright. Tuck the wing tips behind the back.
-
4
Set your smoker to 275°F with cherry wood chunks for a mild, fruity smoke.
-
5
Carefully stand the chicken (on its beer can) on the smoker grate. The legs and can form a stable tripod.
-
6
Smoke for about 2-2.5 hours. The chicken is done when the breast reaches 165°F and the thigh reaches 175°F. Verify with an instant-read thermometer.
-
7
Use heat-resistant gloves to carefully lift the chicken and can off the smoker. Rest for 10 minutes, then carefully remove the can and carve.