Beer can chicken get everyone in my family excited!
It could be that the chicken is joining in on an afternoon brewski. Or it could be they know, that chicken sitting on a can of beer makes means an exceptionally moist, juicy and flavorsome bird for dinner!
No matter what the real reason is, I do know that beer can chicken is a favorite around my grill.
"It's actually one of those recipes that you can use something different every time and still come away with a delicious result."
Beer Can Chicken Rub (A Family Favorite)
If you don't have your own beer can chicken rub, here is my secret smoked chicken rub recipe. Use it as is or adapt it to your flavors, the possibilities are endless.
It's also a great way to use those older herbs and spices in your kitchen, or those weird craft beers your cousin Rick left behind at Christmas.
Charlies Hot Tips
A whole chicken can a little tricky to cook if you don't have the right tools for the job! I always use my Camp Chef Smokepro SE, I noticed that is is the best at retaining the smoke and heat I needed to get this chicken juicy and succulent. This bad boy is always at the top of my pellet smoker reviews.
Smoked Beer Can Chicken 101
Enough shooting the breeze, let get into it! Find out how to become the pit master with your friends and family with this beer can chicken!
Smoked Beer Can Chicken Recipe
Beer can chicken is a classic. This smoked version adds in a great smoky flavour. The beer keeps the chicken incredibly juicy and moist.
- 1 can 12 ounces beer
- 1 chicken 4 - 4.5 pounds
- 2 tablespoons of your favorite homemade rub premade store bought rub is also fine
- 2 teaspoons vegetable oil
- Preheat your grill (with a lid) to 225°F. If you are using wood chips in your smoker now is a good time to get them soaking. I like to use around 1/4 of the beer mixed with a little bit of water or whiskey. Make an additional 2 holes in the top of the beer can, this will help the beer absorb into the chicken better.
- Remove the giblets from the chicken's cavity and rinse the chicken thoroughly with lots of fresh running water. Dab completely dry with a paper towel both inside and out.
- Sprinkle 1 1/2 teaspoons of your favorite rub, (or your homemade concoction) inside the bird's cavity. Drizzle the oil over the entire outside of the bid, making sure to rub it all over with your hands for an even coating that the rub will stick to. Sprinkle over around 1 tablespoon of the remaining rub onto the outside of the bird. Put the remaining rub into the beer can. The beer should foam up slightly, don't worry this is normal.
- Next, we need to place the bird on top of the beer can. Hold the bird upright with the cavity facing towards the bottom. Lower the bird onto the beer can and lower until you get around 3/4 (or more) of the way down the can. Once the can is in place pull the legs forward to form a tripod. This should be enough to support the bird standing by itself.
- Tuck the wing tips behind the chickens back.
- Set up your grill for indirect grilling according to your grill manufacturers instructions.If you are using a gas or charcoal grill place a large drip pan under the chicken as there will be lots of runoff (perfect for making gravy later).
- Place your chicken in the center of your cooking grate. You want it to be balancing on the can and the two legs. Make sure the chicken is sitting over your drip pan, this is very important. You want to savor all those delicious juices for a gravy, and obviously stop any potential flare-ups from occurring.
- Cover your grill and cook until the chicken skin is a dark golden brown and super crispy. You want your chicken to be cooked to an internal temperature of 165°F. The best place to check the temperature is in the middle of the thickest part of the thigh, making sure to not touch the bone. This should take somewhere around 1 1/4 - 1 3/4 hours. If you do notice the bird browning to fast, wrap it loosely with aluminum foil until it has come to temperature.
- Once the bird has come to temperature, remove from the grill. Do this by using tongs to grab the can and carefully transfer it to a platter.
- Let the bird rest for at least 10 minutes to let the juices rest and the proteins to redistribute. Remove the chicken from the can and serve!
Charlies Tasty Tip!
Does your friends and family love chicken like mine? If you want to bring some more chicken to the table I would use my recipe for the best smoked chicken wings ever! Because who the bloody heck doesn't love wings!!
If someone in your group isn't a fan of whole chicken, why not give chicken breasts ago?Check out my guide on how long to smoke chicken breasts. It will make sure you never end up with rubbery, cardboard like chicken again!
I hope you enjoy this smoked beer can chicken. I find the perfect accompaniment is fresh corn on the cob and my world famous smoked potatoes.
If you have saved the drippings from the drip pan, I would encourage you to make a quick and easy gravy to serve with this beauty. Mix in any left over beer too, you will be amazed how much flavour is in there!
If you are not quite sure about what rub to use for this recipe, I have out together some of the best BBQ rubs I know about!
Do you have a super (not so) secret rub recipe you would love to share with the world? Let me know in the comments below, I would love to give it a try!