Smoked Beer Can Chicken
Perfectly seasoned Smoked Beer Can Chicken is set to give your taste buds an experience of a lifetime. This super easy whole chicken recipe serves as a great party center piece even if it’s not the holidays. Just a slice of this amazing dish packs a great deal of flavor that goes well with many side dishes.
Servings 5 - 6 people
- 5 lbs (2.3 kg) chicken whole, bone-in and skin on
- 1 teaspoon (2 g) bouillon powder more or less, optional
- 2 teaspoons (10 g) garlic minced
- 2 tablespoons (14 g)onion powder granulated
- 2 tablespoons (5.48 g) thyme can be substituted with oregano or basil
- 1 tablespoon (7 g) paprika
- 1 teaspoon (2 g) white pepper
- salt , to taste
- 1 can beer , your preference
- oil , for basting
Preparing the Chicken
Prepare the chicken: Remove neck and giblets from chicken and discard. Rinse chicken with water, inside and out, then pat dry with paper towels.
Pre-season the bird: Rub inside and out of the chicken with salt. Set aside.
Mix the flavors: In a small bowl, combine spices. Generously rub the chicken with the spice combination, then refrigerate until ready to cook.
Prepare the beer: Open the beer can and empty half of it. Don’t go overboard – make sure you leave enough to cook the chicken. If desired, place a sprig of thyme into the beer can
Smoking the Chicken
Assembly: Place beer can on a solid surface. Then gently place the whole chicken over the beer can, with the chicken in the upright position.
Placement: Transfer chicken together with the beer can into the smoker, then use the chicken legs to support its body, so it acts like a tripod, preventing the chicken from falling over.
Close and Cook: Smoke chicken over medium-high heat; covered until cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165°F in the breast and 180 °F in the thigh.
Remove and Rest: Carefully lift the chicken off the can, have one person remove the chicken while the other holds the beer. You will have to use paper towels as a kitchen cloth. Place chicken on a platter or carving board. Let it sit for another 10 minutes before carving. Discard beer.
- Season Everywhere: When you season the chicken, make sure to cover every inch of it, and I mean every inch. Season the insides of the chicken and make sure to coat it all.
- Use a pan: You never know what can happen inside the smoker. So in case things get a little out of hand and the chicken falls over, you have something to catch it.
- Drink some of the beer: You don’t necessarily need to drink the beer; you just have to take away about half of the beer. We only need about half of it.
Serving: 1lb | Calories: 519kcal | Carbohydrates: 7g | Protein: 42g | Fat: 33g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 263mg | Potassium: 514mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1128IU | Vitamin C: 9mg | Calcium: 56mg | Iron: 3mg