Smoked Beer Can Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
2 hrs 30 mins
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Total Time
2 hrs 40 mins
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Servings
8
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Calories
493 kcal
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Course
Main Course
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Cuisine
American
Smoked Beer Can Chicken
Description
The recipe calls for a whole chicken positioned upright on a partially emptied beer can inside a smoker preheated to 325 degrees. A homemade rub of brown sugar, paprika, garlic powder, salt, and black pepper is applied liberally to the chicken. Melted butter combined with leftover seasoning is injected into the shoulder areas before the chicken is placed in the smoker. Smoking the chicken for about 2½ hours creates a tender and juicy interior with a flavorful, well-seasoned crust. The beer can helps keep the chicken moist as it steams inside while smoking.
This chicken works well as a centerpiece for gatherings or family meals and pairs nicely with classic barbecue sides. The smoky flavor and butter injection enhance richness and texture in every bite.
Note that the type of beer can be varied, or even soda can be used as a liquid inside the can. If an injector is not available or preferred, it can be skipped without dramatically impacting the final flavor. Hickory wood pellets are recommended for smoking but other woods may be used. Multiple chickens can be smoked if space allows without overcrowding the smoker.
Ingredients
- 6 pounds chicken refrigerated or thawed, whole
- 12 ounces beer canned
- ½ cup butter (1 stick) melted
- 2 tablespoons salt coarse
- 2 tablespoons brown sugar
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon black pepper ground
Instructions
- Preheat your smoker to 325 degrees.
- Remove about half the beer from the can and secure the can inside the chicken throne.
- Place the brownsugar, paprika, garlic powder, salt, and pepper in a medium bowl. Whick until thoroughly combined.
- Pat the chicken dry and pour half the seasoning over the top of it. Rub the seasoning all over the chicken.
- Place the chicken on the throne. This may take a little adjusting for it to sit right, but you want it sitting as upright as possible.
- Add the melted butter to the remaining seasonings and stir well.
- Inject the butter/seasoning mixture into each shoulder area of the chicken until it plumps up each side. Be careful to not suck up too much of the seasoning that has settled to the bottom of the bowl as it may clog your injector.
- Place the chicken in the smoker and baste it with the leftover butter/seasoning mixture.
- Smoke for 2½ hours or until the internal temperature reaches 165 degrees in the breast and 175 degrees in the thigh. Baste periodically throughout the 2½ hours, about every hour, or until you’re out of the baste.
- Remove the chicken from the smoker.
- Allow the chicken to rest for 10 minutes before slicing.
Notes
- The rub is flexible; you can substitute your preferred spice mix for the given one.
- Any type of beer or even soda can be used inside the can to keep the chicken moist during smoking.
- Use hickory wood pellets for a balanced smoky flavor, but other wood types are suitable.
- If you don't have a meat injector, you can omit the injection step and still get good flavor.
- You can smoke multiple chickens simultaneously, provided your smoker is not overcrowded.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 493 kcal
% Daily Value*
| Calories | 493kcal | 25% |
| Carbohydrates | 7g | 2% |
| Protein | 31g | 62% |
| Fat | 36g | 55% |
| Saturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 153mg | 51% |
| Sodium | 1964mg | 82% |
| Potassium | 390mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1449IU | 29% |
| Vitamin C | 3mg | 3% |
| Calcium | 35mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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