Everyone is probably familiar with the classic beer can chicken recipe—where a can of your favourite beer is used to keep a chicken moist while you slowly barbeque it. While we love the traditional preparation method, you can take it to the next level by using a smoker rather than BBQ.
Smoker Beer Can Chicken Recipe
- Whole chicken, about 5 pounds
- 3 tablespoons kosher salt
- 1 can beer – whatever you have on hand will be fine!
Dry Rub Ingredients:
- 1 teaspoon freshly cracked black pepper
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon cayenne pepper
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- Spread salt over (and inside) the chicken. Cover and refrigerate for 3 hours.
- Get the smoker ready with whichever wood chips you prefer—but we recommend mesquite.
- Combine all dry rub ingredients and clean and dry the whole chicken. You’ll want to ensure that you remove all of the salt.
- Cover the chicken with the dry rub and truss (tie) it for smoking.
- Open the beer and pour out (or drink!) half. You’ll also want to use a can opener to make a few additional holes in the top of the can.
- Gently place the chicken cavity over the beer can and put it in the smoker.
- Smoke the chicken until it reaches an internal temperature of 75 degrees Celsius. It should take about 2 hours to cook.
- Once it’s done, carefully remove the chicken and be sure not to touch or spill the beer can as it will be extremely hot.
- Once the chicken has rested, you can carve and enjoy!
Team Harding has the perfect smoker for you to try this recipe. Browse our selection of Kamado smokers or stop in to talk to one of our friendly sales representatives.