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beer can chicken recipe
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4.34 from 12 votes

Smoked Beer Can Chicken

The classic way to smoke chicken in your backyard. This smoked beer can chicken recipe is a twist on poultry like no other. Find out everything you need to know with our tips and techniques for the best BBQ beer can chicken.
Prep Time10 minutes
Cook Time2 hours
Total Time2 hours 10 minutes
Course: Dinner, Main Course
Cuisine: American, BBQ
Servings: 4

Equipment

Ingredients

  • 4 lbs whole chicken
  • ½ can beer
  • 2 tbsp olive oil

Dry Rub

  • 2 tbsp smoked paprika
  • 1 tbsp dried thyme
  • 2 tbsp chili powder
  • 2 tbsp cayenne pepper
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp kosher salt
  • 2 tbsp ground black pepper

Instructions

  • Fire up smoker to 250°F (120°C). If using a charcoal or pellet grill, ensure you have set up for indirect 2-zone cooking.
  • Prepare the chicken by removing the giblets. Discard them entirely. Rinse the chicken thoroughly inside and out under cold running water. Drain and pat dry with paper towels.
  • Open the can of beer and pierce two more additional holes in the top of the can. Set the can to one side at room temperature.
  • In a small bowl, combine all the dry rub ingredients, using a fork to remove or crush any lumps that form
  • Apply a thin layer of olive oil to the chicken skin, covering it evenly
  • Apply the dry rub to the chicken, working it across the entire surface and inside the cavities. Leave a teaspoon of the BBQ rub.
  • Put the remaining BBQ rub into the beer through the top of the can (it may foam up a bit)
  • Hold the bird upright with the body cavity opening at the bottom. Lower carefully onto the beer so that the entire body of the can fills the cavity.
  • Once the can is in place, leverage the legs of the bird so that it can stand independently with the legs and can forming a kind of tripod.
  • Place drip pan beneath smoker grates to catch any juices or run-off from the chicken. Add wood chips to coals or wood tray.
  • Carefully place chicken on your smoker grates. Close the door/lid and smoke to an internal temperature of 165°F (74°C), about 2 hours. The chicken skin should turn golden brown and start to crispy.
  • Once cooked, use tongs to remove the chicken from the grill and carefully transfer to chopping board to rest. Keep the chicken upright at all times. Rest for 10 minutes before removing the can (it will be hot!)
  • Carve your chicken according to your preference and serve