Beer Can Smoked Chicken [Easy Smoke & Dry Rub Recipe]

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The classic way to smoke chicken in your backyard. This beer can chicken recipe is a twist on poultry like no other. Find out everything you need to know to cook the best beer can barbecue chicken with our tips and techniques.

There aren’t many better BBQ showstoppers than this beautiful Beer Can BBQ Chicken recipe.

One of the best things about this recipe is that once you master the main recipe, you have plenty of room to experiment and play.

In addition to the ingredients listed below, THEY would also be the best wood for smoking chicken (hickory or cherry ideal for this chicken’s purposes).

Make sure to stir the fries for an hour or so before grilling OR if you really want to spice things up a bit… soak them in beer.

Some tips for this recipe:

Beer Can Chicken Rack

Despite what everyone says, cooking chicken on the grill isn’t easy. In fact, he tries to mold the beer can and chicken thighs into a tripod, then expects it to sit on the grill for over an hour.

Purists might be upset that I’m proposing such a thing, but there’s nothing wrong with getting a little outside help. I recommend getting a beer can chicken stand, like this one on Amazon. It makes everything so much easier and allows you to get on with, you know, cooking the chicken.

We Recommend: Corned Beef Hash [Easy Smoked Breakfast]

Dry massage

Lots of people have chicken dressing, so start thinking about what you want for yours. While you can easily buy one at your credit card store or online, where’s the fun in that?

Do-it-yourself recommendation. It’s quick and easy, and gives you a lot of control over the flavors and spices of your rub.

If you don’t know where to start, try my Smoked Chicken BBQ Mix . It’s packed with paprika, thyme, chili powder and cayenne pepper for an all-over massage… with a little kick.

Use indirect roasting

If you’re new to grilling, you may have seen the term “indirect grilling.” It’s a technique that’s key to cooking large cuts of meat, such as bacon. B. whole chickens, so it’s important to understand them before beginning this recipe.

You can find out more about the technology here in my article on indirect charcoal grilling .

Smoked chicken in the beer can

This Beer Can Chicken recipe is like fried chicken with a twist. Its smoke and beer flavors will be a hit at your next barbecue.

Great Plato Course

grill kitchen _

Ingredients

1 beer served
1 whole chicken about 3-4 pounds
2 THE barbecue marinade of your choice
2 teaspoons vegetable oil

Instructions

Open the beer can and punch two additional holes in the top of the can. Make the can beige.
If you haven’t already, prepare the chicken and remove the innards and body cavities. Discard them completely. Rinse the chicken well inside and out under cold running water. Drain and dry.
Apply the BBQ rub to the body and throat cavities.
Drizzle the oil lightly over the outside of the chicken. Apply more grill mix to the outside, trying to cover all of the skin. Reserve a teaspoon of grill mix.
Pour the rest of the barbecue mix through the top of the can into the beer. A little foam may form.
It’s time to put the bird on the can. Hold the bird upright with the opening of the body cavity facing down. Carefully lower into the beer so that the entire body of the can fills the cavity.
Once the dose is in place, YOU pry the bird’s legs to allow it to stand independently, with the legs and dose forming a kind of tripod.
Fill it with the beer mix and place the chicken on top according to the manufacturer’s instructions.
Set your grill for indirect grilling over medium heat. If using a gas grill, place the wood chips in a smoker box and heat over high heat until you see smoke coming out of the box. Then reduce the heat to medium.
If using a charcoal grill, wait for the grill to preheat before throwing the wood chips onto the coals.
Be sure to also use a drip tray to catch the chicken’s runoff. Since the cavity is at the bottom, it could get a little dirty.
When done, place the chicken on the center cooking grates.
Cover the grill and grill the chicken. The target indoor temperature should be around 80°C/180°F, which may take around an hour and a half. We want the chicken skin to be brown and crispy.
Warning: If you are using a charcoal grill, you must refill the coals on the hour.
Once cooked, remove the chicken from the grill with tongs and carefully place it on a surface. Free to hold the chicken in its upright position. Allow 5-10 minutes rest before taking off dose. Be careful not to spill any leftover beer on yourself.
Cut your chicken to your liking and serve.