Smoked Beer Can Chicken

Why Use a Beer Can to Smoke Chicken

Besides being fun, the beer can supports the chicken in a standing position, allowing it to smoke more evenly. The beer still in the can also provides an inside job for extra moisture, resulting in juicier chicken. The yeasty beer flavor doesn’t hurt anything, either. Feel free to use alcohol-free beer or other beverages that come in a can.

Best Beer to Use

My first reaction was whatever beer happens to be in the fridge. However, I’ve learned that strong-flavored beers, like stouts or IPAs, might be a little bitter. That said, lagers are a good choice, as is just about any pale or mild beer.

How to Smoke Beer Can Chicken

1. Seasonings: Combine the spices in a small bowl. (Photos 1-2)
2. Prepare: Remove the neck and giblets from the chicken and save them for another recipe. Rinse it inside and out, then pat it dry with paper towels.

1. Rub the chicken inside and out with salt. Generously season it with the spices, then refrigerate until ready to smoke. (Photo 3)
2. Beer: Open the beer can and pour half of it into a glass. Enjoy the half in the glass. Stick a sprig of thyme into the beer can if desired.
3. Assembly: Place the beer can on a solid surface. Then, gently place the whole chicken over it with the chicken in the upright position.
4. Placement: Transfer the chicken with the beer can to the smoker. Then, use the chicken legs to support its body like a tripod, preventing it from falling over. (Photo 4)
5. Smoke chicken at 225-250℉ (105-120℃) for 3½-4 hours or until an instant-read thermometer inserted into the thickest part of the thigh registers 165℉ (74℃) in the breast and 180℉ (82℃) in the thigh.
6. Rest: Carefully remove the chicken from the smoker. You may need heatproof gloves and another pair of hands for this. Either remove the beer can and serve the chicken on a platter, or serve it standing pretty on the can. Let it rest for 10 minutes before carving. Discard the beer.

Which Smoker to Use

Another opportunity to say whatever you have on hand.

My Choice: Pellet Smoker

Pros

• Ease: Set it and forget it
• Adaptable: Mix and match different wood flavors, and you can usually use either wood chips or pellets
• Indirect heat: Even smoking and no flipping is necessary
• Temperature control: Most grills come with a probe that connects to an app on your phone to let you know when the chicken is ready

Cons

• Bulky: Even a small unit needs to be at least 10 feet from any structures

How to Use It

• Meat: Carefully place the chicken and the beer can on the rack; you may need a second pair of hands to assist with this. The beer takes the place of the water pan
• Close the lid and start smoking

Charcoal Grill

Pros

• Compact: Smaller units fit in the closet or other small space after cooling
• No Electricity: Great for camping and picnics
• Budget-friendly and waaay easier to clean

Con

• Direct heat: The heat source is positioned closer to the meat, which can result in roasting rather than smoking. You’ll want to rotate the chicken occasionally
• Temperature control: It doesn’t usually come with a probe, so you’ll want to keep an eye on it
• Messy: Cleanup isn’t as easy as the other smokers

How to Smoke Chicken With Charcoal

• Light the hot charcoals on the far side of the grill
• Catchment: Add a tin can or metal container below the chicken to catch fat before it starts a fire
• Place the chicken on the other side of the grill farthest from the coals. Make sure it has enough clearance to go in standing up
• Close the lid, but keep an eye on the heat level so your chicken doesn’t cook too fast

Electric Smoker

Pros

• Indirect heat: No open fire means it’s safer than a grill
• Temperature control: The built-in thermometer lets you know the inside temperature

Cons

• More time: It has a lower maximum temperature, so it takes longer. But that could also be a pro
• Sustainability: It does use electricity, so a power outage puts it out of business

How to Use an Electric Smoker

• Prep: Preheat the unit with the woodchips of your choice
• Moisture: Once the smoker reaches the desired temperature, place the water pan at the lowest available spot
• Smoke: Place the chicken on the rack, close the lid or door, and smoke it

NOTE: If you’re using your electric smoker for the first time, rub it with cooking oil to remove manufacturing residue and avoid food sticking

Recipe Tips

• Choose your favorite rub and dry-brine your chicken for 24 hours in the refrigerator
• Let the chicken rest for about 10 minutes after removing it from the smoker, allowing the juices to redistribute
• Season every inch of the chicken for better flavor penetration

What Goes Well With Smoked Chicken

Remember those giblets you saved? Make giblet gravy! Roasted potatoes and a shaved Brussels sprout salad complete the main course, while a banana bundt cake delivers the perfect finish.

Seasoning Recipes to Try

• Italian Seasoning
• All-Purpose Seasoning
• Poultry Seasoning
• Cajun Seasoning
• Jerk Seasoning