Smoked Beer Can Chicken Recipe

Two smoked beer can chickens just out of the smoker.

5 from 1 vote

Smoked beer can chicken with crispy skin, juicy meat, and deep smoky flavor. Dry brined overnight and finished hot for perfect texture.

Prep Time20

Cook Time3

Overnight Brine16

Course: Chicken, Grilling, Main

Cuisine: American

Servings:

Calories: 317kcal

Equipment

Ingredients

Chicken

2 whole chickens about 5 pounds each
2 tbsp kosher salt for dry brine
2 tbsp olive oil
2 cans beer

Aromatics

3 garlic cloves smashed
A few sprigs fresh rosemary
A few sprigs fresh parsley
1 lemon cut into wedges

BBQ Rub

2 tbsp brown sugar
2 tbsp smoked paprika
2 tbsp chili powder
2 tbsp black pepper
4 tsp kosher salt
4 tsp garlic powder
3 tsp onion powder
2 tsp dried oregano
1 tsp dry mustard
1/2 tsp cayenne pepper

Instructions

Pat the chickens dry and season all over with kosher salt. Place on a wire rack over a baking sheet and refrigerate uncovered overnight.
2 whole chickens, 2 tbsp kosher salt
Remove the chickens and beer from the refrigerator 30-45 minutes before smoking to knock the chill off.
Preheat the smoker to 225 degrees F using cherry wood or cherry pellets.
In a medium bowl combine the brown sugar, smoked paprika, chili powder, black pepper, kosher salt, garlic powder, onion powder, oregano, dry mustard, and cayenne pepper.
2 tbsp brown sugar, 2 tbsp smoked paprika, 2 tbsp chili powder, 2 tbsp black pepper, 4 tsp kosher salt, 4 tsp garlic powder, 3 tsp onion powder, 2 tsp dried oregano, 1 tsp dry mustard, 1/2 tsp cayenne pepper
Remove the tops from the beer cans with a can opener. Add the garlic, rosemary, parsley, and a lemon wedge to each can.
2 cans beer, 3 garlic cloves, A few sprigs fresh rosemary, A few sprigs fresh parsley, 1 lemon
Rub the chickens lightly with olive oil and season generously all over with the BBQ rub.
2 tbsp olive oil
Place the beer cans into beer can chicken stands and carefully lower the chickens onto the cans so they sit upright.
Place the chickens onto the smoker and smoke at 225 degrees F for 1 hour.
Increase the smoker temperature to 350 degrees F and continue cooking until the thickest part of the breast reaches 165 degrees F and the skin is crispy and browned, about 1 to 1 1/2 hours longer.
Remove the chickens from the smoker and let rest for 15 minutes before carefully removing from the stands.
Carve and serve.

Nutrition