Smoked Beer Can Chicken

Smoked Beer Can Chicken is a delicious and flavorful way to cook a whole chicken.

5 from 25 votes

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Prep Time: 5

Cook Time: 3 30

Total Time: 3 35

Servings

Calories: 231kcal

Author: Angela Morris

Prepare the chicken by removing the giblets and drying it off with a paper towel.
Coat the chicken in olive oil and sprinkle all over with chicken dry rub, making sure to get inside the chicken, under the wings, and on the legs.
If time allows, cover and chill the chicken in the refrigerator for a few hours to soak up the dry rub.
Preheat the smoker to 225°F (107°C). Fill the hopper with your preferred wood pellets or chips. (I like cherry or maple for chicken).
Open a can of beer and dump out or drink half. Place the chicken onto the beer can and insert a temperature probe. (We use a beer can chicken holder for this. See notes.)
Place the chicken, standing up on the can, in the smoker. Close the lid and smoke for 2-3 hours or until it reaches an internal temperature of 165°F (74°C). The time will vary depending on the size of your chicken and the efficiency of your smoker, so a meat thermometer is necessary.
When the chicken reaches 165°F (74°C), remove it from the smoker and let it rest for at least 10 minutes so that the juices can redistribute. Carefully twist the chicken off of the beer can and carve the chicken.

We use this beer can chicken holder that has handles and allows you to easily transport the chicken to and from the grill. If you make this often, it's a good investment.
Touch up any dry rub that may have been rubbed off when putting the chicken on the can.
Make sure you use a temperature probe in the chicken as it smokes so you can keep the lid down. You want to make sure you don't over or under cook it.
Use caution when removing the chicken from the can because everything will be hot.
Be sure to rest the chicken for at least 10 minutes before slicing so it retains it's juiciness.