1/3 Photos of Smoked Chicken on a Beer Can
2 hrs 30 mins
2 hrs 10 mins
From my hero of the grill, Rob Rainford. This to me is the ultimate beer can chicken recipe and the ultimate treat for me! The leftovers make awesome sandwiches, especially grilled cheese sandwiches with monterey jack and some salsa.
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Units: US | Metric
- 2 teaspoons dried sage
- 2 teaspoons cayenne pepper
- 1 tablespoon celery salt
- 1 tablespoon black pepper
- 2 tablespoons brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon thyme leaves
- 1Combine all the dry rub ingredients in a bowl and mix.
- 2Prepare the marinade by placing the chicken stock, brandy, lemon juice, butter and 1 tablespoon of the dry rub into a small saucepan and warm gently until the butter melts then cool to room temperature.
- 3Remove giblets from chicken along with any fat from inside the cavities, rinse then pat dry.
- 4Season the inside cavity with 2 tablespoons of the dry rub, and rub in 3 tablespoons of the rub all over the outside of the chicken.
- 5Using a syringe style flavor injector, inject the marinade sauce into the breast, thighs and drumsticks until plump. Brush the outside of the bird with some of the melted butter and let it sit in the fridge to marinade for 3 hours.
- 6After the chicken has been marinading for 2½ hours, prepare the wood chips for smoking by pouring half of the beer over them in a bowl and let them soak for a half hour. Use a sharp can opener to punch a couple more holes in the top of the beer can and set aside.
- 7Prepare the barbeque for indirect cooking by placing a drip pan underneath the grate on one side and removing the grate from the other side, then turn on only the burner opposite of the drip pan to high heat.
- 8Squeeze the excess beer from the wood chips and make a smoking pouch with tinfoil (wrap in foil then poke holes with a fork), or smoking tray or tube.
- 9Place wood chips directly over the burner that is on, close the lid and wait for smoke to appear. Once smoke appears, reduce to medium heat.
- 10Hold chicken upright with body cavity down and lower onto the beer can then place onto the cool side of the grill over the drip pan and pull legs forward to form a stable tripod so it can stand upright on its own.
- 11Brush with melted butter and continue to cook at 220°F with the lid down, basting every 45 minutes or so with the melted butter. If the chicken gets too brown on the outside before it is done, cover with tinfoil.
- 12Remove chicken from the grill once it reaches an internal temperature of 180°F, about 2½ hours, cover with tinfoil and let rest for 10 minutes.
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Nutritional Facts for Smoked Chicken on a Beer Can
Serving Size: 1 (165 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 280.9
- Calories from Fat 176
- Total Fat 19.5 g
- Saturated Fat 9.6 g
- Cholesterol 66.4 mg
- Sodium 154.8 mg
- Total Carbohydrate 10.2 g
- Dietary Fiber 0.7 g
- Sugars 4.7 g
- Protein 9.6 g
The following items or measurements are not included: