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!