If you like beer can chicken then you will absolutely love this beer brined smoked chicken. I recommend cutting the chicken into pieces to enhance the flavor and to help it to cook more evenly.

Helpful Information
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Smoker Temp: 275°F
  • Meat Finish Temp: 165°F
  • Recommended Wood: Pecan
What You'll Need
IMG 0244Please note that my rubs and barbecue sauce are now available in 2 formats– you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.

Step 1: Make the Brine

Add 1 cup of coarse kosher salt to 1/2 gallon of cold water..

2015-IMG_7540 2015-IMG_7542

Stir in the salt until it dissolves and the water becomes clear.

Add ¼ cup of Jeff's original rub (Purchase formula here | Purchase bottled rub) and 4 bottles of beer (12 oz)

Stir to combine. It may get a little foamy..

2015-IMG_7546 2015-IMG_7549

The brine is ready to use

Step 2: Brine the Chicken

Rinse chicken pieces under cold water

2015-IMG_7551

Place chicken into a plastic or glass container

2015-IMG_7554

Pour the brine over the chicken to cover.

2015-IMG_7557

Add some ice on top to make sure it is nice and cold and place the bowl in the fridge for about 4 hours.

2015-IMG_7558

When the brining is finished, rinse the chicken really good to remove any extra salt residue from the surface.

Step 3: Apply the Rub

Place the chicken pieces into a large ziptop bag and pour ¼ cup of Jeff's original rub (Purchase formula here | Purchase bottled rub) into the bag.

Zip the bag closed and roll or massage the bag to coat all of the chicken with the rub.

2015-IMG_7576

Once the chicken is well coated, place the chicken pieces onto a Bradley rack or pan. It is now ready to cook in the smoker.

2015-IMG_7577

Step 4: Smoke the Chicken

Set up your smoker for cooking at 275°F if possible.  If your smoker will not heat to that temperature, then normal smoking temperatures (225-240°F) will work fine.

Use indirect heat (most smokers are designed for this by default).

Once the smoker is ready, place the chicken on the smoker grate and let it smoke cook until it reaches 165°F  in the the thickest part of each piece. This should take about 1 hour but watch the temperature carefully as the times will vary from smoker to smoker and depending on how often you open the lid, how cold the chicken entered the smoker and even weather.

2015-IMG_7585

About 15 minutes before the chicken is finished, brush on the beer barbecue glaze (recipe below)

2015-IMG_7587

Beer Barbecue Glaze

Stir well to combine. You can make it more thick or thin by changing the ratio of sauce to beer.

2015-IMG_7583

Step 5: Serve It Up

Check each piece using a quick reading thermometer such as a Thermapen to make sure a safe temperature of 165°F has been obtained.

Thermapen Mk4 Orange

2015-IMG_7591

Serve with extra beer barbecue sauce for dipping if you like.

Notes/Comments:
  1. This chicken was extremely juicy, even the white breast meat and you could distinctively taste the beer flavor all the way through the meat.
  2. Use any kind of beer you like.. the cheap stuff will work perfectly. I always use Shiner Bock when I use beer in recipes and it works great.
  3. Yes, you can use something besides beer if you like and it will still be super juicy and flavorful. Some things that work well are:
  • Cherry Dr. Pepper
  • Dr. Pepper
  • Root Beer
  • Peach, Apple, Apricot nectar
  • Apple Cider or Juice
  • Sparkling Grape Juice
  • Buttermilk

If you are not able to smoke at the higher temperature I recommended, it will take longer for the chicken to get done. At normal smoking temperatures of 225-240°F, the chicken pieces will take around 2 hours to reach 165°F.

Order Jeff’s Rubs and Barbecue Sauce TODAY!
Jeff's Rubs and Sauce

✅ If you haven’t ordered my rubs or sauce yet you can do that HERE. They are the best thing you’ve ever tasted and it’s a great way to support what we do!

We ship blazingly fast and orders over $50 ship free!

Check them out! | Read the reviews

SHOP NOW

You can also order the formulas for my rubs and sauce and make these yourself at home. Grab those HERE and download immediately.

Jeff’s Smoking Meat Books
smoking-meat-book-cover

Smoking Meat: The Essential Guide to Real Barbecue – The book is full of recipes and contains tons of helpful information as well. Some have even said that “no smoker should be without this book”!

With more than 1000 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended and is a Bestseller in Barbecuing & Grilling books on Amazon.

AmazonBarnes & Noble | German Edition

smoke-wood-fire-book-cover

Smoke, Wood, Fire: The Advanced Guide to Smoking Meat – Unlike the first book, this book does not focus on recipes but rather uses every square inch of every page teaching you how to smoke meat. What my first book touched on, this second book takes it into much greater detail with lots of pictures.

It also includes a complete, step-by-step tutorial for making your own smoked “streaky” bacon using a 100 year old brine recipe.

Amazon | Barnes & Noble

Get Almost Anything at Amazon

If you enjoy the newsletter and would like to do something helpful, then..

The next time you decide to order something at Amazon.com, use THIS LINK to get there and we’ll get a small commission off of what you purchase.

Thank you in advance for using our special link: http://www.smoking-meat.com/amazon


Printable Recipe

beer brined chicken 575x384 1
Print Recipe
4 from 4 votes

Delicious Beer Brined Smoked Chicken

Prep Time20 mins
Cook Time1 hr
Servings: 3 -6

Ingredients

  • 1-2 Chickens (((cut into pieces)))
  • 4 bottles of beer (((12 oz)))
  • 1 cup coarse kosher salt
  • ½ gallon water
  • Jeff’s original rub recipe
  • Beer/BBQ Glaze (((recipe below)))

Instructions

Step 1: Make the Brine

  • Add 1 cup of coarse kosher salt to 1/2 gallon of cold water..
  • Stir in the salt until it dissolves and the water becomes clear.
  • Add ¼ cup of Jeff's rub and 4 bottles of beer (12 oz)
  • Stir to combine. It may get a little foamy..
  • The brine is ready to use

Step 2: Brine the Chicken

  • Rinse chicken pieces under cold water
  • Place chicken into a plastic or glass container
  • Pour the brine over the chicken to cover.
  • Add some ice on top to make sure it is nice and cold and place the bowl in the fridge for about 4 hours.
  • When the brining is finished, rinse the chicken really good to remove any extra salt residue from the surface.

Step 3: Apply the Rub

  • Place the chicken pieces into a large ziptop bag and pour ¼ cup of Jeff's rub into the bag.
  • Zip the bag closed and roll or massage the bag to coat all of the chicken with the rub.
  • Once the chicken is well coated, place the chicken pieces onto a Bradley rack or pan. It is now ready to cook in the smoker.

Step 4: Smoke the Chicken

  • Set up your smoker for cooking at 275°F if possible. If your smoker will not heat to that temperature, then normal smoking temperatures (225-240°F) will work fine.
  • Use indirect heat (most smokers are designed for this by default).
  • Once the smoker is ready, place the chicken on the smoker grate and let it smoke cook until it reaches 165°F in the the thickest part of each piece. This should take about 1 hour but watch the temperature carefully as the times will vary from smoker to smoker and depending on how often you open the lid, how cold the chicken entered the smoker and even weather.
  • About 15 minutes before the chicken is finished, brush on the beer barbecue glaze (recipe below)

Beer Barbecue Glaze

  • 2 TBS Jeff's barbecue sauce
  • 1/4 cup beer
  • Stir well to combine. You can make it more thick or thin by changing the ratio of sauce to beer.

Step 5: Serve It Up

  • Check each piece using a quick reading thermometer such as a Thermapen to make sure a safe temperature of 165°F has been obtained.
  • Serve with extra beer barbecue sauce for dipping if you like.

Notes/Comments:

  • This chicken was extremely juicy, even the white breast meat and you could distinctively taste the beer flavor all the way through the meat.
  • Use any kind of beer you like.. the cheap stuff will work perfectly. I usually use Shiner Bock when I use beer in recipes and it works great.

Yes, you can use something besides beer if you like and it will still be super juicy and flavorful. Some things that work well are:

  • Cherry Dr Pepper, Dr Pepper, Root beer, fruit nectar, apple cider, sparkling grape juice, buttermilk, etc.
  • If you are not able to smoke at the higher temperature I recommended, it will take longer for the chicken to get done. At normal smoking temperatures of 225-240°F, the chicken pieces will take around 2 hours to reach 165°F.