Smoked Beer Can Chicken

It’s been so rainy by us lately and while I’m not super interested in sitting outside and grilling while the weather isn’t great – smoking is a totally low effort option! This Smoked Beer Can Chicken was rubbed with a variety of spices like paprika, garlic powder, chili powder, and herbs. It was smoked for several hours, then finished off at a higher temp for the most delicious, crispy skin. I lathered a garlic butter all over this and we dug right in. This was so tasty, and I love how versatile it is too. Have it with mashed potatoes, air fried potatoes, a yummy side salad. This whole smoky chicken gives all the summer BBQ vibes.

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So, how long have people been making beer can chicken on the grill?

Beer can chicken like we know it today is actually a modern thing – the idea is only about 30 years old, though people have been cooking whole birds for much longer than that. Steven Raichlen, a barbecue writer – first saw this idea at a barbecue contest in Memphis in the 90’s, and he’s still credited today for popularizing this idea around the globe!

The team who showcased this technique was actually from Texas, and it was around that same time that similar recipes for beer can chicken began popping up around the region in places like Mississippi, Louisiana, and Kansas as well. So, it’s clear that this influence came from the southern region of the United States. Pretty neat!

Did you know?

Wood smoke is basically like perfume for our food! When the wood chips burn, over 400 aromatic compounds are released, deeply flavoring the food being smoked and creating that staple aroma we all love! The smoke sticks better to cold and wet surfaces, which is why pitmasters are constantly spritzing their smoked meats! If the surface was dry, the smoke particles would not cling very well at all!

What ingredients do I need to make this?

For the chicken:

Whole Chicken
Canned Beer
Olive Oil

For the rub:

Salt
Black Pepper
Garlic Powder
Onion Powder
Paprika
Dried Oregano
Ground Mustard
Red Pepper Flakes

For inside the can:

Garlic
Rosemary
Lemon

For the drip pan:

Water

For the garlic butter:

Garlic
Butter

What equipment do I need?

• Measuring Cups and Spoons
• Whisk
• Mixing Bowls
• Saucepan
• Cutting Board
• Chef Knife
• Silicone Brush
• Charcoal Grill
• Charcoal
• Wood Chips
• Disposable Drip Pan
• Stick Lighter
• Meat Thermometer
• Can Opener
• Paper Towel

How do I make it?

To make the rub and prep the chicken:

To get started on this recipe, add all of the rub ingredients to a small bowl, then whisk to combine. Next, get the chicken out and remove the neck and giblets if they haven’t been already. Pat the chicken very dry, then rub the olive oil all over it.

Liberally rub the spices into the chicken, getting in every nook and cranny – even in the cavity! Next, we’re going to set the chicken to the side and let it sit while we heat up the grill.

Pro Tip: Letting the chicken sit out like this almost starts a mini dry brine due to the salt! The surface also becomes tacky, which also really helps the smoke stick! As long as it’s not sitting out for more than a half hour or so, you don’t need to worry about food safety.

To prep the grill:

Preheat the charcoal grill to 275 F. Ours takes about a half hour to heat up anyway, which is perfect since the chicken has to sit.

Since the chicken will be smoked over indirect heat, you can just put the coals off to the side or around the edges of the grill. Start soaking the woodchips in some water and while we wait, let’s prep the beer can.

To prep the beer can:

Take a huge drink out of the beer can or dump it out, (any lager will work here, I used Budweiser!) Smash two garlic cloves, slice a lemon wedge, grab a rosemary sprig and shove it into the beer can. Cut the top off of the can (I used a can opener, and it worked really well), then stuff it up inside the cavity of the chicken!

To make the smoked beer can chicken:

At this point, the grill should be to temp. Fill the drip pan mostly full of water and place it underneath the grates. Drain the woodchips and add those to the hot coals.

Now let’s smoke the chicken! Add the chicken to the grill standing up, over indirect heat, using the beer can and the chicken’s legs as a kickstand.

Close the grill and smoke for a while, until the breast reads 165 F and the thigh reaches 175-180 F.

Next, crank the heat up to 350 F and cook a bit longer directly over the heat. This will help to crisp that skin up really nicely. When it’s done, remove the chicken from the grill and let it sit for a while. This keeps it juicy!

While we wait, let’s make the garlic butter.

To make the garlic butter:

Mince some garlic, then get out a small saucepan. Melt the butter on medium heat, then stir in the garlic. Once fragrant, remove from heat and add to a small bowl.

To serve:

After the chicken has rested, brush the garlic butter all over it using a silicone brush. Really get in there, don’t be shy. This adds TONS of flavor.

Serve immediately while the chicken is still hot and juicy. Enjoy with your favorite sides!

Need some side ideas for this smoked beer can chicken?

• Creamy Mashed Potatoes
• Air Fried Seasoned Potatoes
• Bacon Caesar Salad

Looking for some more recipes for the grill? Check these out!

• Grilled Chicken Sandwich
• Smoked Pulled Pork
• Grilled BBQ Ribs