Quick Look at this Slow Smoked Beer Can Chicken
- Ready In: about 3 hours
- Serves: 8
- Main Ingredients: whole roasting chicken, a can of beer, and our simple smoked chicken dry rub!
- Dietary Info: dairy-free & gluten-free
- Best For: Sunday Supper, family dinner, meal prep
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Why You’ll Love This Recipe
- Start Low/End High: start low at 225 degrees F for amazing smoky flavor, plus the fat renders slowly for the most juicy & tender meat. Crank up the heat at the end to crisp up the skin!
- Super Moist: the beer adds moisture to the cooking process to keep the chicken super moist and delicious.
- Easy: it might look intimidating, but this foolproof recipe is super easy! Season with the dry rub, place on a beer can and let it cook.
Key Ingredients + Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Whole Chicken – make sure it is fully thawed and any gizzards are removed before cooking.
- Dry Rub – simply mix-up 10 of your pantry spices for the most amazing Traeger smoked chicken dry rub!
- Beer – highly recommend using an extra tall can to hold up the chicken. If you don’t have beer, a stone chicken throne can also be used.
How To Make Smoked Beer Can Chicken
Step 1: Pat chicken dry with clean paper towel and empty the cavity.
Step 2: Season with the smoked chicken dry rub.
Step 3: Open the beer can and carefully place the chicken on top with the beer inside the cavity.
Alternatively, you can use a chicken throne, like the one shown here if you don’t want to use a can of beer.
Step 4: Preheat smoker to 225 degrees F and place the chicken on the grates.
Step 5: After 1 hour turn the heat up to 350 degrees F.
Pro Tip
Melt a little ghee or butter and use it to baste the chicken 2-3 times during the smoking process for that perfectly golden brown, crisp skin.
Step 6: Remove once it is fully cooked and let rest for 5-10 minutes.
Step 7: If basting, baste one more time while it rests.
Traeger Beer Can Chicken
This recipe works great on the Traeger (that’s what we used) – if you are using a Traeger, I would recommend placing the chicken on the left side of the smoker. That is where it is going to be the hottest and, thus, a shorter cook time.
Smoked Beer Can Chicken FAQs
It generally takes between 2-3 hours to smoke a beer can chicken. For best results, start smoking it at 225 degrees F for an hour or so and then crank up the heat to 350 degrees F until the bird reaches an internal temperature of 160-165 degrees F.
Generally, a mild, light beer works the best but feel free to use your favorite.
Hickory, mesquite or cherry wood chips pair well with the chicken.
Other Simple Smoked Chicken Recipes You Might Like
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Ingredients
Dry Rub:
- 1 tablespoon kosher salt
- 1 tablespoon dried oregano leaves
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- ½ teaspoon turmeric
- ½ teaspoon ground black pepper
- ½ teaspoon ground cumin
- ½ teaspoon coriander
- ¼ teaspoon ground ginger
Beer Can Chicken:
- 1 whole roasting chicken, 4-5 pounds
- 1 can of beer, see notes*
- ¼ cup ghee or butter, melted (optional)
Instructions
- Dry Rub: In a small bowl, add 1 tablespoon kosher salt, 1 tablespoon dried oregano leaves 2 teaspoons onion powder, 2 teaspoons garlic powder, 2 teaspoons paprika, ½ teaspoon turmeric, ½ teaspoon ground black pepper, ½ teaspoon ground cumin, ½ teaspoon coriander, and ¼ teaspoon ground ginger. Mix and set aside.
- Prep Smoker: Turn on smoker according to manufacturer's instructions and set to 225℉.
- Prep Chicken: Remove any gizzards from the inside of 1 whole roasting chicken and then pat dry with a paper towel. Rub dry rub all over the outside of the chicken ensuring you get it into every nook and cranny.
- Insert Beer Can: Open 1 can of beer and carefully place the top of the beer can inside the cavity of the chicken, setting the chicken upright. Use kitchen twine to tie the legs together and try and tuck the wings in a bit.
- Cook: Place on the smoker and close. Let smoke for 1 – 1 ½ hours. Raise smoker temperature to 350℉. Open the smoker 2-3 times, during the cook time, to quickly baste with melted ghee or butter (if you want).
- Remove + Rest: Remove when the internal temperature reaches 160-165℉ and let rest 10 minutes (the internal temp will continue to raise during the rest time). Feel free to baste one more time as it is resting.
- Serve: Remove beer from the cavity and carve chicken.
Notes
- Seasoning: we love the smoked chicken dry rub included in the recipe card, but feel free to use whatever works best for you!
- Can of Beer: I like to buy the extra-tall beer cans for this recipe so that it is easier to get the chicken on there!
- Beer Can Alternatives: if you aren’t thrilled about using an actual beer can for this recipe you can always use a beer can stand/chicken throne in it’s place.
- Cooking Time: the ultimate amount of cooking time depends upon a lot of factors such as the size/shape of your chicken, if you have hot spots on your smoker, temperature outside, wind and humidity. So, you have to be a little flexible when it comes to cooking time and smoking – the best way to know when the chicken is done is to watch the internal temp.
- Storage: store leftover chicken in an airtight container in the refrigerator for up to 3 days.
- Leftovers: make a batch of the best smoked chicken salad recipe!
Erin says
Awesome recipe!! Turned out perfect!
Heather says
If I put 3 chickens at five pounds each on, is the cooking time the same? Thanks!
Erin says
Hi Heather! Yes, generally cook time should be fairly similar – you might notice you need to increase it by a bit, but it really shouldn’t be by much!
Brande says
I love this recipe! I use a mango habanero beer and it was flavored beautifully!
Joel says
I use tallboy Lone Star but any Pilsner type beer will work but tall boys are best as you want the bird off the grate. Drink 1/3 of it. Use a can opener and completely remove the top. Throw 1/2 lemon and some garlic cloves in the beer can and then set the bird on the throne. We rub the bird and make sure to get it to room temp before putting on the smoker. Recipe suggests marinating— YES! We traditionally did a vinegar-oil mop, but I tried the author’s suggestion of butter— great call! As they suggest, this impresses your guests, but is so dang easy, you feel guilty— which is 100% okay.
Bridget Montag says
Thanks for the review, Joel! Love the lemon and garlic idea!
Dylan Stewart says
Whats the best beer to use for this recipe? And I been looking for a recipe to try but I’m too nervous to try it out
Erin says
It’s hard to go wrong really! We tested this with a classic Miller Light and it was delicious!
Frank says
Waste of beer. Spatchcock your chicken instead.
Erin says
Hi Frank – everyone has different preferences and likes! If you prefer to spatchcock your chicken, don’t let this specific recipe stop you from doing that instead – we actually have a great recipe for smoked spatchcock chicken here if you want to check it out: https://thewoodenskillet.com/smoked-spatchcock-chicken/ – I personally love both ways for different reasons!
Peter says
I’ve made this recipe MANY times and it’s a definite hit here. There is one suggestion I’d make — I picked this up somewhere on YouTube: carve down a potato or onion and wedge it into the neck hole. This keeps the moisture from the beer circulating in the chicken cavity which helps to keep the final product nice and moist!
Erin says
So happy to hear you have been enjoying this one, Peter and I love that suggestion – thank you!
Erin says
Turned out perfectly / made two and used the leftovers for the Smoked Chicken Salad!