This smoked beer can chicken is liberally coated in a homemade spice rub and kept juicy from the steam of the beer.
When it comes to using a smoker, the recipes at your disposal are endless - from smoked brats to smoked lobster tails to smoked burgers to smoked carnitas to smoked meatloaf.
But usually chicken is top of mind with the smoker. While there a variety of ways to prepare it, using beer is one of the most popular and for good reason.
Not only does the beer help hold the chicken upright, it also acts a steamer, which leads to a super juicy and tender chicken.
Why This Recipe Works
- Simple - You make a flavorful dry rub using common pantry ingredients. Then place on a beer and let the smoker work its magic, infusing irresistible flavors into every bite.
- Smoky - You get that subtle smoke flavor throughout the chicken while also keeping it juicy.
- Fail proof - Achieve chicken perfection by using a thermometer to cook it to the ideal temperature, ensuring tender results without any toughness.
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Ingredient Notes
- Whole chicken - This recipe is meant for a 3-4 lb chicken. The beer holds it up so it doesn't fall over
- Sugar - Balance the spices with a touch of sweetness using sugar. Opt for light or dark brown sugar to enjoy the rich notes of molasses.
- Spices - The mixture of spices adds just the right amount of heat to work with the sugar.
- Baking powder - The secret ingredient which helps crisp up the skin.
- Beer - Use any cheap beer as it doesn't contribute flavor but just helps steam the chicken.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Mix together the rub ingredients in a bowl before liberally coating the chicken.
Insert a beer into the cavity of the chicken so it can stand up.
Smoke the chicken at 325°F for approximately 1 ½ hours, or until it reaches an internal temperature of 165°F. Allow it to rest for 10 minutes before serving.
FAQs
Use a middle of the road or lighter beer. While some may say it infuses flavor, I haven't found that to be the case.
This recipe is meant for a 3-4 lb chicken. If you use anything larger, the skin will more than likely burn before the chicken is actually done.
You always cook to temperature not time. With that said, it should take about 1 ½ hours.
You know the chicken is done when you insert a thermometer in the thigh and it reaches 165°F. The key is finding the right part of the thigh and making sure the thermometer doesn't touch the bone.
You can smoke at 225°F but just keep in mind the skin won't be as crispy and it will take 3-4 hours to cook
It is important for the smoked chicken to rest. When the chicken reaches the correct temperature, remove from the smoker and cover loosely in aluminum foil for 10 minutes before slicing.
Letting it rest keeps the juices in the chicken.
While a smoker enhances adds additional flavor, you can still achieve good results by using indirect heat on a grill or in an oven. Follow similar temperature and cooking time guidelines.
Best Sides for Chicken
The beauty of this chicken dish is it goes with pretty much everything. Some options include
- Smoked Mac and Cheese
- Maple Roasted Carrots
- Smoked Asparagus
- Roasted Potatoes and Broccoli
- Smoked Sweet Potatoes
- Roasted Carrots and Green Beans
- Three Cheese Mac and Cheese
- Honey Sriracha Brussels Sprouts
Equipment
The type of equipment you use can have a big impact on the flavor of the beer can chicken. Since this is a smoked recipe, you need to impart some smoked flavor. You have a few different options, including:
- Pellet grill - My favorite as I love the simplicity and flavor.
- Charcoal grill - You can use indirect heat and add some wood chips to the charcoal to create that smoke flavor.
- Smoker - Whether it is electric, gas or charcoal, any of them will work to make a great dish.
Pro Tips/Recipe Notes
- Use apple, cherry or maple wood for smoking. They all complement the chicken perfectly.
- If you don't want to make your own spice rub, just use store-bought.
- You need to empty about half of the can of beer to create enough space to create steam.
- If you don't have or want to use beer you can use a soda like Coca-Cola, ginger ale or root beer.
- When the chicken reaches the correct temperature, cover loosely in aluminum foil for 10 minutes before slicing. Letting it rest keeps the juices in the chicken.
- You can keep leftovers in the fridge for up to 3 days.
Other Smoked Recipes
If you’ve tried this smoked beer can chicken or a similar recipe like smoked pulled beef on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pint
Smoked Beer Can Chicken
Ingredients
- 1 (3-4 lb) whole chicken
- ¼ cup brown sugar
- 1 tablespoon sea salt
- 1 tablespoon baking powder
- 2 teaspoon black pepper
- 2 teaspoon smoked paprika
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 1 teaspoon ground mustard
- 1 teaspoon dried thyme
- ¼ teaspoon cayenne pepper
- 1 can beer
Instructions
- Preheat smoker to 325°F. Mix rub ingredients in bowl and rub outside the chicken.
- Take the can of beer and empty about half of it out. Insert it into the chicken's cavity, making it stand breast side up.
- Place chicken in smoker and smoke for about 1 ½ hours or until internal temperature reaches 165°F. Let rest 10 minutes before serving.
Notes
- Use apple, cherry or maple wood for smoking. They all complement the chicken perfectly.
- If you don't want to make your own spice rub, just use store-bought.
- You need to empty about half of the can of beer to create enough space to create steam.
- If you don't have or want to use beer you can use a soda like Coca-Cola, ginger ale or root beer.
- When the chicken reaches the correct temperature, cover loosely in aluminum foil for 10 minutes before slicing. Letting it rest keeps the juices in the chicken.
- You can keep leftovers in the fridge for up to 3 days.
The OG Chris says
I made beer can chicken with Ryan and it took a bit because our skill with charcoal was sorely lacking. Still we persevered and got the job done and it was an amazing recipe. 10/10 recommend.
Ryan says
Yes it was quite the experience back in the day.