Smoked Beer Can Chicken
Ingredients
(1) 4-5 pound roasting chicken
Smoked Chicken Dry Rub
1 can of beer* (see notes)
(optional) 1/4 cup melted ghee or butter
Directions
Set smoker to 225 degrees F.
Remove any gizzards from the inside of the chicken and then pat dry with a clean paper towel.
Combine Smoked Chicken Dry Rub ingredients and rub generously over the bird.
Open can of beer and carefully place the top of the beer can inside the cavity of the chicken.
Use kitchen twine to tie the legs together and try and tuck the wings in a bit.
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 when the internal temperature reaches 160-165 degrees F.
Remove from smoker 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.
Remove beer from the cavity and carve chicken.
Notes
Seasoning: we love the smoked chicken dry rub, 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.