This smoked beer can chicken is a juicy and affordable way to make dinner for your family. It’s better than any grocery store rotisserie chicken. I try to buy whole chickens at Sams Club as they come two to a package and are pretty cheap, I hear Costco has the same offering two to a package.
I don’t like to use a lot of sweet rubs when smoking meats mostly because I’m a diabetic, and my wife is always watching what I’m eating. So my go-to chicken rubs are Salt Licks Garlic Dry Rub and Killen’s Texas BBQ Rub.
How To Smoke A Beer Can Chicken
I highly recommend getting a beer can chicken rack. It’s much easier; however, you can just use a can to perch the chicken on it. If you’re like me and don’t drink beer, you can use non-alcoholic beer; my favorite is 0.0 Heineken. If you don’t have any beer, you can use soda, or pour out a soda and fill it up with some fruit juice.
Let’s preheat the smoker to 225 degrees F. While the smoker is warming up, go ahead and get your bird on the beer can holder, and then you can start to rub olive or avocado oil over the entire chicken. This helps the rub stick to the chicken and will help crisp up the skin during the smoking process.
After the chicken is ready and the smoker is up to the temperature of 225 degrees F your ready to put the chicken on the smoker, close the lid and let it take a smoke bath for about 3-4 hours or until the breasts reach 165 degrees F and the thighs are at 170-175 degrees F. When the chicken is done remove from the smoker and let it rest for about an hour.
Smoked Beer Can Chicken RecipePrint
This beer can chicken recipe is an easy recipe for any griller to handle. It’s affordable and has some fantastic flavors and makes great leftover tacos.
- 1 whole roaster chicken (2–3 lbs)
- 2 tbsp olive oil
- 2–3 tbsp of your favorite chicken rub (mine is Salt Lick’s Dry Garlic Rub)
- Preheat your smoker to 225 degrees F.
- Place chicken on a beer can stand.
- Drizzle chicken with olive oil and season on all sides with the sweet rub.
- Place the chicken on the smoker. Close the lid and smoke for 3 1/2 – 4 hours. The breasts should be about 160-165 degrees F. The thighs should be about 170-175 degrees F.
- Once the chicken has reached the correct internal temperature, remove it from the smoker and let it rest.
- Slice, shred or pull and serve.
Keywords: Smoked Beer Can Chicken