Description
Smoked Beer Can Chicken – perfect beer can chicken recipe for your Traeger (or any type of smoker) and so easy to make! The flavor is amazing!
Ingredients
Scale
Dry Rub:
- 1 tablespoon kosher salt
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 1 tablespoon dried oregano leaves
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground ginger
- 1/2 teaspoon ground cumin
- 1/2 teaspoon coriander
Beer Can Chicken:
- (1) 4-5 pound whole roasting chicken
- 1 can of beer* (see notes)
- (optional) 1/4 cup melted ghee or butter
Instructions
- Prep Dry Rub: Combine Dry Rub ingredients in a small bowl. Set aside.
- Prep Smoker: Turn on smoker according to manufacturer’s instructions and set to 225 degrees F.
- Prep Chicken: Remove any gizzards from the inside of the chicken and then pat dry with a clean paper towel. Rub dry rub all over chicken ensuring you get it into every nook and cranny.
- Insert Beer Can: Open 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 hour – 1 hour and 30 minutes.
- Raise smoker temperature to 350 degrees F.
- Let cook for 1 hour – 1 hour 30 minutes, opening the smoker 2-3 times to quickly baste with melted ghee or butter (if you want).
- Remove + Rest: Remove when the internal temperature reaches 160-165 degrees F. and let rest 10 minutes (the internal temp will continue to raise during the 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, like this one from Traeger.
- 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 our smoked chicken salad!