Smoked Beer Can Chicken

Smoked Beer Can Chicken, this delicious and easy recipe, is tender and full of flavor! All you need is some beer, your favorite dry rub, and a chicken!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 4

Total Time 4 5

Servings

Calories 324kcal

Author Lisa

Ingredients

4-5 lb whole chicken
12 oz can of beer half full, at room temperature
Dry Rub*- I used the Mango Chipotle Dry Rub from Camp Chef

Instructions

Preheat smoker to 225°-250°F.
Coat the chicken with the dry rub.
4-5 lb whole chicken, Dry Rub*- I used the Mango Chipotle Dry Rub from Camp Chef
Open the beer, a reduce liquid amount to half a can (pour out half the beer or drink it!)
12 oz can of beer
Place the chicken on the beer can- inserting the can into the cavity. If you have a beer can baking rack, place the can in the center, then place the chicken over the center.
Smoke chicken until a thermometer reads an internal temperature of 165°F is reached. If you want crispy chicken, I recommend pulling the chicken off at 155°F and placing in an oven that has been preheated to 400°F for 5-10 minutes, until it reaches an internal temperature of 165°F.

Video

Notes

Tips and Tricks

*If you want to make your own dry rub, I recommend this one I used on my chicken leg quarters, alternatively you can use any premade dry rub that you prefer.
* Using a larger can of beer can help with stability if you don’t have a beer can rack. Just empty the can half way of liquid and proceed with the recipe as normal.
*You can also use a soda can if you don’t want to use beer!

Nutrition