Smoked Beer Can Chicken

This post has been updated for recipe, photography and content since its first publication in 2015. It also contains affiliate links. 

 Chicken and beer are a natural pairing, right? So what could be better than a real, wood smoked beer can chicken? Not much… except maybe a cold brew to go along with it. This easy BBQ beer can chicken recipe is one that our clan goes back to again and again because it’s easy to make, impressive to serve (everyone gets a chuckle from the beer can chicken stand).  But it’s the juicy, tender, lightly-smoked flavor that keeps ’em coming back. With only 3 ingredients and your choice of wood chips, you can have this satisfying bird on your table in no time.

Ingredients for smoked beer can chicken

• Whole Chicken (3 1/2 to 4 pounds)
• Chipotle Seasoning & Dry Rub
• 12-ounce Beer (not the skinny cans)

Tips on choosing the best chicken:

1. When you’re buying the poultry, make sure you look at the size and weight of it. A larger, 5 pound chicken is too big to rest on a 12 ounce can and will likely tip over. Try to stick with a smaller 3  1/2 to 4 pounder. That’s not to say you can’t do it with a larger bird, however, if you do, you’d need to use a 16-ounce Tall Boy to steady the BBQ beer can chicken.
2. I recommend using an organic chicken for this recipe. Many conventional chickens are “plumped” with excess water or brine and when sitting upright for cooking, it’ll just run out of the chicken anyway. (No need to pay for that). At least with organic, you’re getting pure, unadulterated chicken (and beer) flavor.

Season the BBQ beer can chicken with your favorite BBQ seasoning. I recommend my all purpose smoky chipotle seasoning. It’s quick and easy to make and it’s good on chicken, pork and beef and you’ll have enough extra (after this wood smoked beer can chicken) for at least one or two more recipes. 

How to season and prep the chicken

1. Use paper towels to dry the inside and outside of the bird completely.
2. Place the chicken on a rimmed baking sheet and liberally sprinkle with the BBQ rub inside and out.
3. Use your fingers to rub it into the skin and flesh, so that the poultry is well coated. 
4. Tuck the wing tips back behind the chicken, so they don’t crisp and dry out on the smoker.

Flavor is the name of the game for our BBQ beer can chicken and with so few ingredients, its important to maximize where we can. Therefore, when soaking the wood chips, immerse them in a mixture of water and beer to amplify flavors a the wood chips smoke.  Further, we like to add a little BBQ seasoning rub to the other half of the beer, so that as the chicken smokes on the outside, the beer and dry rub cook the interior of the bird with a smoky, spicy steam bath.  Mmmm. Doesn’t that sound good?

Best wood chips to use?

I don’t know that there’s a “best” type of wood to use here.  I recommend sweet woods like hickory, apple, cherry or pecan. I think Mesquite is a little to sharp and pronounced, at least for my tastes. But if you like it… go for it.

Let’s talk beer

You can use whatever type of lager or pilsner you’d like for the beer can chicken and, realistically, you only need one can of beer. However, most men I know would consider it a personal affront to use half the brew for wood chips and the other for standing up the beer can chicken — without even getting a sip for themselves. So, let’s be generous and say that this recipe calls for two cans of beer — one for the chicken and one for the grillmaster. There. Happy now? Just be sure you’ve got the right size beer can to stand the chicken on (and not one of those tall, skinny 12-ouncers).

Assembling beer can chicken stand

1. Carefully tip the beer can about 45° (or less) so that the beer and bbq seasoning don’t spill out of it. 
2. Insert the can into the butt end of the chicken and stand it upright on the pan. Now it’s ready for the smoker or grill. 
3. Carefully, carry the tray, with one hand holding the chicken upright so it doesn’t tip, out to the grill. 
4. I recommend using a grill mitt or Pit Mitt {affiliate link} to arrange the chicken and beer can on the grill so that the can is the stand and the chicken legs rest on the grill grates to help prop up the bird.

 How long do you smoke the beer can chicken?

A  three and a half to four pound chicken will take about one hour to one hour and fifteen minutes to cook, though there’s really only one way to be sure. Use a good instant read thermometer.

I recommend the {affiliate link} Thermapen One by Thermoworks. It’s the Cadillac of instant reads. I used to go through a new thermometer every 6 months — they never last. I’ve had this one for 4 years without a hitch! Get one for yourself and thank me later. 

Start checking the temperature at about the 45 minute point to gauge how much longer the chicken needs to cook. A safe temperature is 165° for both white and dark meat. I usually pull it off the grill at 160° because the temperature continues to increase, even after its removed from the heat, a phenomenon known as residual or carryover cooking.

Let the chicken rest

After the meat is cooked, use your grill mitt to transfer the steaming hot bird to a cutting board sitting upright on the beer can and let it rest for about 10 minutes before carving it.  This is a good time to let the other diners come in and regale you with accolade for having produced a magnificent, proud-looking bird. Go YOU!! After the bird has rested, remove the beer can– carefully. It’s full of steaming hot liquid after all.  

This wood-smoked beer can chicken is tender and  juicy with a light, smoke-kissed flavor. The tongue tingling chipotle BBQ seasoning is zippy, but not overpowering. This will feed four to six people depending on appetites and any leftovers make excellent sandwiches.

More smoking recipes you might like:

• Caribbean Jerk Smoked Pork
• Applewood Smoked Bacon
• Easy Brined Smoked BBQ Chicken
• Kansas City Style Smoked Spareribs
• Smoked Artichokes with Lemon Garlic Aioli

What to serve with smoked BBQ beer can chicken:

• Barbecue Baked Beans
• Southern Coleslaw
• Bacon & Egg Potato Salad
• Homemade French Fries
• 3-Ingredient Drop Biscuits
• Hatch Chile Skillet Cornbread

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