Quit making boring chicken. Grab a couple of beers—we’re going to season these birds generously and set a beer in each for a ridiculously juicy smoked beer can chicken. Fire up the smoker and get ready to roll some smoke.
VIDEO – How to smoke beer can chicken
A video demonstration is available for this smoked beer can chicken technique showing brining, seasoning and smoking for crispy skin and juicy meat.
Why I love beer can chicken
There are a few reasons to choose beer can chicken. Most importantly, it tastes amazing:
- Smoking low first builds great smoke flavor; finishing at higher heat crisps the skin.
- The beer in the cavity helps keep the meat moist from the inside, yielding juicy bites and preventing dry chicken.
How much chicken do I need to cook?
Plan on one 4–5 lb roaster chicken serving 4–6 people. I recommend smoking two chickens at once if you can—everyone will enjoy the extra bird, and leftovers are great the next day.
What you need for beer can chicken
- Whole chicken: Use a 5–7 lb roaster chicken. They’re inexpensive and work great for this method.
- Brine (optional): A wet brine of water, kosher salt, apple juice and dark brown sugar helps keep the meat tender and moist.
- Seasonings: Two rub options work well—one with some heat and another milder, more savory profile.
- Beer: A light lager or a fruity beer gives the best, most subtle results. The beer provides moisture and a touch of flavor.
- Wood: Fruit woods like cherry or apple impart mild, complementary smoke that won’t overpower the chicken.
- Beer can stand (optional): Stands make it easier to keep the chicken upright and stable on the grill.
How to Smoke Beer Can Chicken
Below is a clear step-by-step approach covering brining (optional), seasoning, beer choice and the smoking process to achieve tender, smoky meat and a crisp skin.
Prepping the chicken
Before seasoning, either brine the chickens or give them a thorough rinse. Brining is optional but recommended for maximum juiciness.
Brine (optional)
Brining helps retain moisture during cooking but isn’t required.
Use a container large enough to fully submerge the chicken (a 5-gallon bucket works well). In a pot, combine and heat to dissolve the salt and sugar:
- 3 gallons fresh water
- 3 cups kosher salt
- 4 cups apple juice
- 2 cups dark brown sugar
Bring the mixture to a low boil to dissolve the ingredients, then remove from heat and cool completely (add ice to speed cooling). Submerge the chicken in the cooled brine and refrigerate for 4 hours to overnight.
Rinse
Remove the chicken from the brine and rinse with cold water. Discard the brine—always use fresh brine for each batch. Pat the chicken dry with paper towels, including around the legs and under the skin. Do not truss the legs; keep the bird loose so it sits upright.
Seasoning
Rub the chicken with olive oil so the dry rub adheres and the skin crisps. Gently separate the skin from the breast and rub a bit of oil under the skin as well.
Combine the dry rub ingredients in a bowl or shaker and season the entire chicken, including under the skin. One bird can be seasoned with habanero for heat, the other with a milder rub.
Time for beer
Open a 12–16 oz can of light lager or a fruity beer and drink or pour off half the can. Place the half-full can into the chicken cavity and set the chicken upright on the grill using a stand or stable base.
The beer helps slow internal cooking slightly and keeps the cavity hydrated, contributing to moist meat.
Smoking the Chicken
With the chicken brined, dried, seasoned and mounted on the beer can, it’s time to smoke.
Smoke low & slow
Preheat the smoker to 225°F and use fruit woods such as apple or cherry for a mild smoke. Place the upright chicken directly on the grill grates and smoke at 225°F for about 1 hour and 15 minutes. This builds smoke flavor and brings the bird’s internal temperature to roughly 110–120°F.
That initial low-and-slow phase is about smoke and gentle cooking—now it’s time to crisp the skin.
Finish hot & fast
After about 75 minutes, raise the smoker temperature to 350°F. Leave the chickens in the smoker while the temperature increases. Continue cooking until the thickest part of the breast or between the thigh and breast reaches 165°F on an instant-read thermometer. This usually takes about an additional hour but always cook to temperature rather than time.
Time to let it rest
Once the chicken reaches 165°F, remove it from the smoker and place it on a cutting board. Let it rest 10–15 minutes while still sitting on the beer can so juices redistribute—this yields a tender, juicy bird.
Expert Tip: Do not cover the chicken with foil during resting; that traps steam and will soften the skin.
Serving
After resting, remove the bird from the beer can and carve. You can either carve with a knife or pull the meat apart by hand while still warm. Store leftover meat in airtight containers in the fridge for up to five days.
Choosing a smoker
Use the smoker you already own. If you’re buying one, decide between a pellet grill and a traditional offset smoker, or use a charcoal or gas grill with indirect heat.
Pellet smokers
Pellet smokers run on wood pellets and maintain steady temperatures, making them simple and reliable for smoking chicken with consistent results.
Offset smokers
Offset smokers are more traditional, can reach higher searing temperatures and add character to the cooking process. They usually require more attention to manage heat and smoke.
Charcoal / Gas grill
Both charcoal and gas grills can produce excellent results. Use indirect heat and a bit of wood for smoke. With a grill, you can also opt to cook hot and fast rather than low and slow.
Storing Leftovers
Remove all meat from the carcass before refrigerating. Pulling meat off warm makes it easier than carving. Store in airtight containers or resealable bags for up to five days.
Side dishes
Serve your smoked beer can chicken with classic sides. Good matches include smoked mac and cheese, creamy coleslaw, roasted potatoes, and baked beans.
- Smoked Mac N’ Cheese
- Creamy Coleslaw
- Oven Roasted Potatoes
- Smoked Baked Beans
FAQ
How long does it take to cook beer can chicken? Expect about 2 hours total, including the low smoke phase and the hotter finish to crisp the skin. Exact time varies—always cook to internal temperature.
What liquid should I spritz while smoking? Apple juice or a 50:50 mix of apple cider and water work well as a spritz to add moisture and sweetness.
What beer should I use? A light lager or a fruity beer offers the best subtle flavor for this method.
Smoked Beer Can Chicken
Quit making boring chicken—season well, set a beer in the cavity and smoke for juicy, flavorful results with crisp skin.
Recipe Details
Prep Time: 30 minutes | Cook Time: ~2 hours 15 minutes | Total Time: ~2 hours 45 minutes | Servings: 6
Ingredients
- 5 lb roaster chicken (giblets removed)
Brine
- 3 gallons water
- 3 cups kosher salt
- 4 cups apple juice
- 2 cups dark brown sugar
Seasoning Rub #1
- 2 tbsp olive oil
- 2 tsp sea salt
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp chili powder
- 1 tsp cumin
Seasoning Rub #2
- 2 tbsp olive oil
- 3 habanero peppers (cut in half) — optional for heat
- 2 tsp black pepper
- 2 tsp sea salt
- 2 tsp parsley
- 2 tsp garlic powder
Beer
- 1/2 can light lager or fruity beer (12–16 oz can)
Equipment
- Smoker or grill set up for indirect heat (pellet smoker, offset smoker, charcoal or gas grill)
- Instant-read meat thermometer
- Beer can chicken stand (optional)
Instructions
- Preheat smoker or grill to 225°F.
- Remove giblets and rinse the chicken with fresh water.
- Brine the chicken for 4–24 hours or skip brining and proceed after rinsing. If brining, bring brine ingredients to a boil to dissolve, cool completely, then submerge the chicken.
- After brining, rinse and pat the chicken dry. Coat with olive oil, including under the skin.
- Apply the chosen rub all over the bird and under the skin. Place a half-full can of beer into the cavity and set the chicken upright on a stand.
- Smoke at 225°F for about 75 minutes to develop smoke flavor.
- Increase temperature to 350°F and continue cooking until the internal temperature reaches 165°F when checked between the thigh and breast.
- Let the chicken rest 10–15 minutes before removing from the can and serving.
Pro Tips
- Use a beer can chicken stand for stability and easier handling.
- Use fruit woods like apple or cherry for the best complementary smoke flavor.
- Finish at a higher temperature to avoid rubbery skin—low-and-slow only for the initial smoke phase.
Nutrition (per serving)
Calories: 454 kcal | Carbs: 3 g | Protein: 34 g | Fat: 32 g | Saturated Fat: 8 g | Sodium: 911 mg