Smoked Beer Can Chicken: Achieve Unbeatable Juiciness and Crispy Skin on Your Smoker
Tired of dry, uninspired chicken? Prepare for a culinary revolution! Grab your favorite craft beer because we’re about to transform a simple whole chicken into the most incredibly juicy and flavorful smoked beer can chicken you’ve ever tasted. This method guarantees tender meat infused with smoky goodness and a delightfully crisp skin, making it a backyard BBQ favorite. It’s time to fire up those smokers and get ready to impress!
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VIDEO – Master the Art of Smoked Beer Can Chicken
Why Beer Can Chicken is a Smoker’s Dream
There are countless reasons why beer can chicken consistently ranks as one of my favorite smoked poultry recipes. Beyond its incredible flavor, this method offers several key advantages that set it apart, making it a must-try for any BBQ enthusiast:
- Exceptional Flavor & Texture: The beauty of this recipe lies in its two-stage cooking process. The chicken is initially smoked at a low temperature, allowing it to deeply absorb the rich, aromatic smoke flavor from your chosen wood chips. Following this, we elevate the temperature to finish the bird, resulting in that coveted, irresistibly crisp skin that complements the tender meat perfectly. It’s a symphony of textures and flavors in every bite!
- Unrivaled Juiciness: The beer inside the chicken’s cavity is not just for show; it creates a steamy, moist environment, continuously basting the chicken from the inside out. This internal moisture infusion, coupled with the gentle low-and-slow smoking process, ensures that every single piece of meat remains incredibly tender, moist, and never dried out. Say goodbye to bland, dry chicken forever and hello to a truly succulent experience!
- Simple Setup & Impressive Results: Despite its impressive appearance, the beer can chicken method is surprisingly straightforward to execute. It’s a fantastic recipe for both novice pitmasters looking to expand their skills and seasoned BBQ enthusiasts seeking a reliable and delicious way to prepare a whole bird. The upright position also allows for more even heat circulation around the chicken.
- Versatility in Flavor: This recipe is a canvas for your creativity. You can easily customize the flavor profile by experimenting with different seasoning rubs, adjusting your brine components, and even choosing various types of beer. Whether you prefer a mild, savory, or spicy chicken, this method adapts beautifully to your taste preferences.
Choosing the Right Amount of Chicken for Your Feast
A standard 4-5lb whole roaster chicken typically serves 4-6 people, making it an ideal choice for a family dinner or a modest gathering. However, from extensive experience, I highly recommend smoking two chickens at the same time if your smoker capacity allows. There are several compelling reasons why doubling up is a fantastic idea:
- Delicious Leftovers: Smoked chicken leftovers are a culinary goldmine! They are incredibly versatile for a variety of quick and tasty meals, including sandwiches, vibrant salads, flavorful tacos, comforting chicken noodle soup, or even a savory chicken pot pie. You will undoubtedly be thankful you made extra.
- Economical Use of Resources: Smoking two birds often doesn’t significantly increase your fuel consumption or hands-on preparation time, making it a highly efficient use of your smoker and efforts. Maximizing your cook time means more delicious food for roughly the same amount of work.
- Share the Culinary Love: Be the undisputed hero of your neighborhood or next potluck! Sharing a perfectly smoked, juicy chicken with friends, family, or neighbors is a sure way to earn some serious culinary admiration and spread joy through delicious food.
When selecting your chickens, look for fresh, plump birds with intact skin and no strong odors. Generally, chickens weighing between 5-7lbs are an excellent size for this recipe, providing ample meat while still fitting comfortably into most standard smokers.
Essential Ingredients and Equipment for Success
To embark on your smoked beer can chicken adventure, you’ll need a few key ingredients and pieces of equipment. Here’s a detailed breakdown to ensure you’re fully prepared for smoking success:
- Whole Chicken: Begin with a fresh, high-quality whole chicken, ideally weighing between 5-7lbs. These are widely available and typically quite affordable at your local grocery store. As mentioned, grabbing two chickens is often a wise decision! Before you start, remember to remove the giblets and neck from inside the chicken’s cavity.
- Brine (Optional but Highly Recommended): Brining is a game-changer for achieving exceptionally moist and flavorful chicken. Our suggested brine incorporates fresh water, kosher salt, apple juice, and dark brown sugar. This blend not only infuses a subtle sweetness and apple flavor but, more importantly, enhances the chicken’s ability to retain moisture during the extended cooking process, resulting in an incredibly tender and juicy bird. While you can skip this step, it significantly elevates the final product.
- Flavorful Seasoning Rub: The right seasoning rub is paramount to a delicious smoked chicken. We’ll be exploring options for two distinct flavor profiles for our birds: one with a delightful kick of spice and another that is more traditionally succulent. You can use your favorite store-bought rub or craft your own custom blend using a mix of salt, pepper, garlic powder, onion powder, paprika, and other spices. The key is to generously season the entire bird, including under the skin, for maximum flavor penetration into the meat.
- Beer (or Alternative Liquid): The iconic component! A light lager or a fruity beer works best for this recipe. The beer’s primary function is to create a steaming effect within the chicken’s cavity, which helps keep the meat incredibly moist and imparts a subtle, complementary flavor. It’s best to avoid dark, heavy stouts or overly bitter IPAs, as their robust flavors can become too concentrated and overwhelming during cooking. If you prefer not to use alcohol, non-alcoholic beer or even chicken broth can be excellent substitutes.
- Aromatic Wood Chips or Pellets: For that authentic, deep smoke flavor, fruit woods like cherry wood or apple wood chips (or pellets for a pellet smoker) are highly recommended. They impart a mild, sweet smoke that beautifully complements the chicken without overpowering its natural taste. Other excellent choices include pecan or alder. For poultry, it’s generally best to avoid very strong woods such as mesquite or hickory, as their smoke can be too robust and intense.
- Beer Can Chicken Stand: While it’s possible to balance the chicken directly on the beer can, a dedicated beer can chicken stand makes the entire process considerably easier and much safer. It ensures the chicken remains upright and stable on the grill grates, preventing it from toppling over during cooking and promoting even heat distribution for a perfectly roasted bird. These stands often come in fun designs, adding to the presentation!
Mastering the Smoked Beer Can Chicken Recipe: Step-by-Step Guide
Let’s dive into the exciting part – preparing and smoking these incredible beer can chickens. This detailed guide will walk you through each step, from brining and seasoning to the perfect smoking technique, ensuring you achieve mouth-watering results every time.
Prepping Your Whole Chicken for Smoking
Before any seasoning begins, proper chicken preparation is key to achieving optimal moisture and flavor. You have the option to brine your chicken for an extra boost, or simply give it a thorough rinse. Let’s explore both methods to get your bird ready for the smoker.
The Brine (Optional but Highly Recommended for Unbeatable Juiciness)
Brining your chickens before seasoning and smoking is an optional, yet highly beneficial step that significantly enhances the chicken’s ability to retain moisture during the long cooking process. This guarantees a tender, succulent, and more flavorful result. While not strictly required, I wholeheartedly recommend brining for the best possible outcome.
To prepare the brine, you’ll need a container large enough to fully submerge your chicken(s), such as a 5-gallon food-grade bucket, which can be easily found at most hardware stores like Lowe’s or Home Depot.
- Combine Brine Ingredients: In a large stockpot, combine the following brine ingredients:
- 3 gallons fresh water
- 3 cups kosher salt
- 4 cups apple juice
- 2 cups dark brown sugar
- Dissolve & Cool Thoroughly: Heat the mixture over medium-high heat, stirring constantly until both the kosher salt and dark brown sugar are completely dissolved into the water. Bring the mixture to a low boil, then immediately remove it from the heat source. It is absolutely critical to allow the brine to cool completely before adding the chicken. To expedite this cooling process, you can add a generous amount of ice cubes to the pot, ensuring the brine is thoroughly chilled to refrigerator temperature before proceeding to the next step.
- Submerge & Chill: Carefully place your whole chicken(s) into the 5-gallon bucket. Pour the completely cooled brine water over the chickens, ensuring they are fully submerged in the liquid. Place the bucket, with the chicken(s) inside, in your refrigerator and allow it to brine for at least 4 hours. For maximum moisture retention and flavor infusion, an overnight brine (up to 24 hours) is even better.
Rinsing and Drying the Chicken
After the brining period, remove the chicken from the brine solution. It’s essential to rinse the chicken thoroughly under fresh, cold running water to wash away any excess salt from the surface. This step ensures your chicken isn’t overly salty.
Important Food Safety Note: Discard the used brine immediately after removing the chicken; do NOT save it for future use, as it can harbor harmful bacteria. Always prepare a fresh brine for each new batch of chickens or turkeys you intend to brine.
Next, meticulously pat the entire chicken dry with paper towels. Pay close attention to all surfaces, including around the legs, wings, and especially under any loose skin. A thoroughly dry surface is absolutely critical for achieving that desired crispy skin. Unlike preparing a traditional whole chicken for roasting, there’s no need to truss or tie the legs together for beer can chicken, as the stand and beer can will provide all the necessary stability.
Generous Seasoning for Maximum Flavor
Now it’s time to impart incredible, deep flavor to your chicken. For this smoked beer can chicken recipe, begin by generously rubbing the entire bird with olive oil. The oil serves two crucial purposes: it acts as a binder, helping your dry rub seasoning adhere much better to the chicken’s skin, and it also plays a significant role in achieving that desirable, golden-brown crispy skin. Do not skip the olive oil step!
To enhance both flavor and crispiness, use your fingers to gently separate the skin from the breast meat. This creates a small pocket, allowing you to apply olive oil directly onto the breast meat, ensuring the skin crisps up beautifully and the meat underneath stays moist and flavorful. Be sure to rub the oil all over the exterior of the chicken as well.
Combine all your dry seasoning ingredients in a shaker or a bowl, mixing them thoroughly. Then, liberally apply the rub all over the chicken’s exterior. Crucially, remember to get a generous amount of seasoning under the skin as well, directly onto the meat. This ensures deep flavor penetration and prevents the chicken from tasting bland, especially in the breast area. For one of my chickens, I opted to add a spicy kick with fresh habanero peppers; these were cut in half and rubbed vigorously all over the bird before applying the oil and spice rub. Refer to the attached video for a visual demonstration of this technique, if you dare to add some heat!
Preparing the Beer Can (and enjoying half of it!)
With your chicken seasoned to perfection and ready for its grand entrance to the smoker, it’s time to prepare the beer can. Open a standard 12-16oz can of light-flavored lager or a fruity beer. The crucial step here is to remove about half of the beer from the can – yes, that means you get to enjoy a refreshing drink while you cook! This leaves enough liquid for steaming within the cavity without causing it to boil over excessively during the smoking process.
Carefully place the half-full beer can into the designated spot on your Beer Can Chicken Stand. If you don’t possess a dedicated stand, you can improvise by creating a stable base on your grill grates using crumpled aluminum foil around the can. However, a specialized stand is highly recommended for optimal stability and ease of use, especially when handling a hot bird.
Now, with utmost care, gently slide one of your seasoned whole chickens onto the open beer can, guiding the can securely into the chicken’s cavity. The chicken should sit upright, stable and balanced on the stand with the beer can firmly inside its body. This “sitting” position is key, as it allows for even cooking, excellent crisping of the skin all around, and for the steam from the beer to circulate effectively within the chicken, ensuring maximum juiciness.
Smoking Your Beer Can Chicken to Perfection
Now that your chicken is prepped, brined (if you chose to!), thoroughly seasoned, and proudly mounted on its beer can, it’s time for the true magic to happen: the smoking process! Let’s get that smoker fired up and ready for some delicious action.
The “Low & Slow” Smoke for Deep Flavor Infusion
Begin by pre-heating your smoker to a consistent 225°F (107°C). For the best smoke flavor that complements poultry without overpowering it, use fruit wood chips or pellets such as cherry, apple, or pecan. These woods impart a gentle, sweet, and aromatic smoke that is simply divine with chicken. Ensure your smoker has reached and maintained this temperature before placing the chicken inside; consistency is key for good smoke penetration.
Once your smoker is perfectly dialed in, carefully place the chicken (still upright on its stand and beer can) directly onto the grill grates. Close the smoker lid and allow the chicken to smoke at 225°F (107°C) for approximately 1 hour and 15 minutes. This initial “low and slow” phase is absolutely crucial. During this time, the chicken will slowly absorb that wonderful smoky aroma, infusing the meat with deep, complex flavors.
At this temperature and duration, the internal temperature of your chickens should typically rise to somewhere around 110-120°F (43-49°C). The half-full beer can inside the chicken’s cavity plays a fascinating dual role: it continuously steams the meat from the inside, keeping it incredibly moist and tender, and it also slightly slows down the overall cooking process by restricting air circulation within the bird. This deliberate slower cooking allows for maximum smoke penetration without the risk of overcooking the exterior before the interior is properly flavored. This initial “low & slow” phase is vital for developing that fantastic, deep smoky flavor that truly elevates beer can chicken.
Finishing “Hot & Fast” for That Irresistible Crispy Skin
After the initial 75 minutes of low-temperature smoking, it’s time to transition to the “hot and fast” stage to achieve that highly desirable, irresistibly crispy skin. Increase your smoker’s temperature significantly to 350°F (175°C).
There’s no need to remove the chicken from the smoker while it heats up; simply leave them on the grates. This minimizes heat loss, helps maintain a more consistent cooking environment, and allows the chicken to continue cooking as the temperature gradually rises to the target. This seamless transition is key to convenience and results.
Continue cooking the chickens at this elevated temperature of 350°F (175°C) until they reach a safe and perfectly cooked internal temperature of 165°F (74°C). Always verify the temperature with an accurate instant-read thermometer, inserting it into the thickest part of the thigh, making sure to avoid touching any bone. This final hot and fast stage typically takes about an additional 60-90 minutes after increasing the temperature.
It’s important to remember that actual cooking time can vary significantly based on numerous factors, including the chicken’s initial size, the ambient external weather conditions (wind, outside temperature), and the specific efficiency and calibration of your smoker. Therefore, always prioritize cooking to the target internal temperature, not strictly by the clock, to ensure your chicken is both safe to eat and cooked to absolute perfection.
The Critical Resting Period for Ultimate Juiciness
Once your chicken has confidently reached the target internal temperature of 165°F (74°C) in the thickest part of the thigh, it is absolutely crucial to remove it from the smoker. Carefully transfer the bird, still on its beer can and stand, to a clean cutting board or a spacious serving platter. Resist the immediate urge to carve and dive in!
Allow the entire bird to rest undisturbed for a minimum of 10-15 minutes, ideally still positioned on its beer can. This resting period is not merely a suggestion; it is a vital step that directly impacts the final juiciness and tenderness of your smoked chicken. During cooking, the muscle fibers contract and push the internal juices towards the center of the bird. Resting allows these precious juices to gradually redistribute evenly throughout the entire chicken. Skipping this critical step will result in the juices running out onto the cutting board as soon as you cut into it, leaving you with noticeably less flavorful and drier meat. A proper rest guarantees a tender, incredibly succulent, and perfectly juicy smoked beer can chicken every single time!
Expert Tip: When resting your chicken, it is extremely important to avoid covering it tightly with aluminum foil. While the intention might be to keep it warm, a tight foil wrap traps steam, which will quickly turn your beautifully crispy skin into a soggy, undesirable mess. If you absolutely need to keep it warmer for a slightly longer duration, a loose tent of foil that allows some air circulation is acceptable, but direct, airtight covering should be strictly avoided.
Serving Your Perfect Smoked Beer Can Chicken
After the essential resting period, your perfectly smoked beer can chicken is finally ready to be carved and enjoyed! Carefully pull the bird off the beer can and gently transfer it to a large, clean cutting board. Exercise caution, as both the beer can and the internal cavity of the chicken will still be quite hot.
You have a couple of fantastic options for serving your masterpiece: you can either meticulously carve the meat off the chicken using a sharp carving knife for neat slices, or for a more rustic, communal, and incredibly satisfying experience, use heat-resistant rubber gloves and pull the tender meat directly off the bone with your hands. I personally find that the latter method, performed while the chicken is still warm, allows the meat to separate from the bone much more effortlessly than trying to slice it once it’s fully cooled. This creates delicious, shredded or pulled pieces perfect for piling onto plates, making sandwiches, or incorporating into various dishes.
Any leftover smoked chicken can be easily stored for future meals, ensuring you can enjoy the fruits of your labor for days to come. I highly recommend removing all the meat from the bones and placing it in airtight glass containers or freezer-safe bags. This not only makes meal prep a breeze for the next day but also preserves the incredible smoky flavor and moisture of the chicken for later in the week.
Selecting the Best Smoker for Your Beer Can Chicken
The golden rule of outdoor cooking always applies: the absolute best smoker you can use is the one you already own and are most comfortable operating! However, if you’re in the market for a new smoker or contemplating an upgrade, it’s worth considering the different types available and how each performs for a recipe as specific and rewarding as beer can chicken.
Pellet Smokers: The Easy & Consistent Choice
For this particular recipe, I’m personally using my trusty wood pellet grill, similar to popular and highly-rated models like the Camp Chef 36 smoker or a Traeger 780. Pellet smokers are an excellent choice for imparting fantastic smoke flavor with remarkable ease, making them incredibly user-friendly and ideal for beginners.
These sophisticated smokers operate on compressed wood pellets and are designed to maintain a very steady and precise temperature, much like a conventional kitchen oven. This automation virtually eliminates the worry of temperature spikes or dips, allowing you to “set it and forget it” for consistent, perfect results every time. They are truly perfect for anyone who appreciates precision, convenience, and delicious, smoky flavors. For a more in-depth look into the world of pellet smokers, including their benefits and the top 5 models on the market, check out my comprehensive article on pellet smokers.
Traditional Offset Smokers: For the Purists and Hands-On Enthusiasts
A traditional offset smoker, such as the robust Oklahoma Joe’s Smoker, represents another superb option, especially if you relish the hands-on experience and artistry of managing a live fire. These smokers are capable of achieving very high temperatures, which is excellent for finishing chicken with that sought-after crispy skin, and they often serve as a more budget-friendly entry point into the world of serious smoking compared to the automated convenience of pellet grills.
While an offset smoker demands a bit more attention and more frequent fuel management (adding wood and monitoring temperature) than its pellet-powered counterparts, the reward is an intensely flavored, authentically smoked meat with a distinct character. It’s a wonderful way to connect with the traditional art of BBQ, hone your pitmaster skills, and produce results that are deeply satisfying and uniquely delicious.
Charcoal Grill / Gas Grill: Versatile Options for Smoking
Even if you don’t own a dedicated smoker, you can still achieve fantastic, smoky results using a standard propane gas grill or a classic charcoal grill. These versatile grills offer a great way to infuse that desirable smoky flavor into your chicken, proving that specialized equipment isn’t always a prerequisite for great BBQ.
For a charcoal grill, you can employ a two-zone cooking method: place your hot coals on one side of the grill and the chicken on the opposite side (indirect heat). Add a few wood chips directly to the hot coals to generate smoke. With a gas grill, you can use a smoker box filled with wood chips over one burner, and place the chicken on the cooler side. You can cook at a low temperature for smoke (indirect heat) and then finish hot and fast for crispy skin, similar to the dedicated smoker method. Alternatively, if time is of the essence, you can simply cook hot and fast until the bird is done, aiming for a delicious grilled chicken with a wonderful touch of smoke. An excellent and inexpensive charcoal grill that I frequently enjoy cooking with is the classic Weber Kettle Grill, which is surprisingly versatile for smoking various meats.
Clever Ways to Store and Re-purpose Leftovers
To maximize the flavor, moisture, and convenience of your smoked chicken leftovers, the absolute best approach is to remove all the meat from the bones and carcass before placing it in the refrigerator. This task is most easily accomplished while the chicken is still warm, as the meat tends to release from the bones much more effortlessly.
Using your hands (and a pair of disposable food-safe gloves is highly recommended for cleanliness and heat protection), simply pull the tender meat directly off the bones. You’ll find it separates much more easily than trying to carve it with a knife once it’s completely cooled. Once separated, place the shredded or pulled chicken meat into airtight containers or resealable freezer bags. Store it in the fridge for up to 5 days, or in the freezer for up to 3 months. These delicious, smoky leftovers are perfect for quick lunches, adding to vibrant salads, making flavorful sandwiches or wraps, incorporating into cheesy quesadillas, pasta dishes, or even a hearty chicken chili throughout the week. The possibilities are endless!
Perfect Pairings: Delicious Side Dishes for Your Smoked Chicken
A magnificent smoked beer can chicken deserves equally impressive accompaniments to complete a truly memorable meal. Make sure to serve your perfectly smoked, tender chickens with some of these great side dishes that truly complement its succulent flavors:
- Smoked Mac N’ Cheese – A creamy, cheesy, and delightfully smoky delight that perfectly pairs with chicken, from Jerkyholic.
- Creamy Cole Slaw – A refreshing, crunchy, and tangy classic that provides a wonderful contrast to rich smoked meats, from Sue Bee Homemaker.
- Oven Roasted Potatoes – Crispy on the outside and fluffy on the inside, these simple yet satisfying potatoes are a versatile crowd-pleaser from Bake it with Love.
- Smoked Baked Beans – Sweet, savory, and infused with an extra layer of smoky flavor, another fantastic Jerkyholic favorite that’s a BBQ staple.
Frequently Asked Questions About Smoked Beer Can Chicken
Generally, smoking beer can chicken takes approximately 2 hours and 15 minutes to 2 hours and 45 minutes in total. This includes an initial “low and slow” smoke at 225°F (107°C) for about 75 minutes, followed by a “hot and fast” finish at 350°F (175°C) for another 60-90 minutes, until the chicken reaches a safe internal temperature of 165°F (74°C).
For keeping your chicken moist, promoting a good bark, and adding a subtle flavor boost during the smoking process, a spritz of pure apple juice or a 50:50 mixture of apple cider vinegar and water works wonderfully. Some pitmasters also use beer (what’s left of the can!), chicken broth, or even a fruit juice blend for spritzing.
For the best results and a balanced flavor, opt for a light lager or a fruity beer. These types of beers impart a pleasant, subtle flavor and aroma without overpowering the delicate chicken taste. It’s generally best to avoid dark, bitter, or heavily hopped beers (like certain IPAs), as their flavors can become too intense and less desirable after being cooked down.
While not strictly mandatory, a beer can chicken stand is highly recommended. It provides superior stability, prevents the chicken from toppling over on the grill grates, and ensures more even cooking. You can improvise by carefully balancing the chicken on the beer can and stabilizing it with crumpled aluminum foil around the base, but a dedicated stand offers significantly greater ease, safety, and peace of mind during the cook.
Absolutely! If you prefer not to use beer, or if you don’t have any on hand, several non-alcoholic alternatives work wonderfully. Chicken broth, apple juice, or even a non-alcoholic beer can be excellent substitutes. The primary role of the liquid in the can is to create steam, which is what keeps the chicken incredibly moist from the inside out, so these alternatives will still help you achieve a wonderfully juicy chicken.
More Mouth-Watering Smoked Poultry Recipes:
- Juicy Smoked Whole Chicken
- Buttermilk Traeger Chicken
- Smoked Spatchcock Chicken (Crispy Skin)
- Perfectly Smoked Turkey (Crispy Skin)
Smoked Beer Can Chicken
Pin Recipe
Ingredients
- 5 lb roaster chicken (giblets removed)
Brine (Optional)
- 3 gallons water
- 3 cups kosher salt
- 4 cups apple juice
- 2 cups dark brown sugar
Seasoning Rub #1 (Classic)
- 2 tablespoon olive oil
- 2 teaspoon sea Salt
- 2 teaspoon onion powder
- 2 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon cumin
Seasoning Rub #2 (Spicy Habanero)
- 2 tablespoon olive oil
- 3 habanero peppers (cut in half)
- 2 teaspoon black pepper
- 2 tsp sea salt
- 2 teaspoon parsley
- 2 teaspoon garlic powder
For the Beer Can
- ½ can light lager or fruity beer (12-16 oz can)
Equipment
Instructions
- Pre-heat your smoker to a consistent 225°F (107°C) using your preferred fruit wood chips or pellets.
- Remove any giblets and the neck from inside the roaster chicken’s cavity, then rinse the bird thoroughly with fresh, cold water.
- (Optional but recommended) Prepare the wet brine: combine all brine ingredients in a large pot and bring to a low boil, stirring until the salt and sugar are completely dissolved. Remove from heat and allow the brine to cool COMPLETELY (ideally refrigerator-cold) before adding and submerging the chicken into the liquid for 4-24 hours.
- Once brining is complete (or if you skipped brining, after your initial rinse), rinse the chicken again with cool, fresh water to remove any excess salt. Discard the used brine.
- Pat the entire chicken thoroughly dry with paper towels, ensuring all surfaces, including under the skin and around the legs, are as dry as possible. Then, generously coat the chicken with olive oil, both on the exterior and by gently separating and applying under the breast skin.
- Liberally season the bird everywhere you applied olive oil with your chosen dry rub seasoning, making sure to get seasoning under the skin for deeper flavor. Open a 12-16 oz beer can, drink or discard half the beer, then carefully place the half-full can inside the chicken’s cavity. For stability and ease, use a beer can chicken stand.
- Carefully place the chicken, standing upright on its stand and beer can, directly onto the smoker grill rack. Smoke at 225°F (107°C) for approximately 75 minutes. After this initial smoking period, increase the smoker temperature to 350°F (175°C) and continue cooking until the chicken reaches an internal temperature of 165°F (74°C) when checked with an instant-read thermometer inserted between the thickest part of the thigh and breast. This usually takes another 60-90 minutes at the higher temperature.
- Once the target temperature is reached, remove the chicken from the smoker and let it rest on a cutting board for 10-15 minutes before carving and serving. This allows the juices to redistribute throughout the meat for a tender and succulent result.
Pro Tips
- For effortless cooking and an impressive presentation, always use a beer can chicken stand. Many come in unique designs that are great for serving.
- Enhance the smoky flavor of your chicken by using fruit woods like cherry or apple. Avoid stronger, more intense woods that can easily overpower the delicate taste of poultry.
- To achieve that coveted crispy skin, resist the urge to smoke the chicken at a low temperature for the entire duration. The initial low-and-slow phase is for smoke absorption, but the higher heat finish is absolutely crucial for developing a beautifully crisp skin.
- Always cook to internal temperature, not just by time. A reliable instant-read thermometer is your best friend and ensures both food safety and perfect doneness.
- Consider spritzing the chicken every 30-45 minutes during the low-and-slow phase with apple juice or a 50:50 apple cider vinegar/water mix. This helps to keep the surface moist and promotes better smoke adherence, contributing to a more flavorful bark.
- Don’t forget the resting period! It’s as important as the cooking itself for juicy results. Avoid covering tightly with foil to prevent soggy skin.