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Hot Smoked Beer Can Chicken

Beer can chicken is one of those things that people love to do in the smoker or grill and while the science seems to indicate that the liquid isn't all that important, it's super cool and as you know, presentation and aesthetics plays a big part in the meal.
Course Entree, Main Course
Cuisine Barbecue, Hot Smoking
Keyword barbecue chicken, beer can chicken, smoked chicken
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Brine Time 4 hours
Total Time 2 hours 45 minutes
Author Jeff Phillips

Ingredients

  • 2 whole chickens
  • 1 cup mayonnaise
  • 3 tablespoons Jeff's original rub recipe (get the recipes here)
  • 2 cans beer or a soft drink (I like to use root beer)

Chicken Brine

  • 1 gallon water ,cold
  • 1 cup kosher salt ,course
  • 1 cup brown sugar

Instructions

Brine the Chicken(s)

  • Make the brine in a large 1 gallon pitcher by adding the water, kosher salt and brown sugar. 
  • Mix well until all ingredients are dissolved and the liquid becomes a clear amber color.
  • Place the chicken(s) into a zip top bag or other plastic or glass container and pour the brine over the chicken to cover. Place the container with the chicken into the fridge for about 4 hours.
  • At the end of the brining time, rinse the chicken under cold water and pat dry.

Season the Birds

  • Place the chickens over cans of beer, root beer or other soft drink and use the legs to support some of the weight.
  • Mix 1 cup of mayonnaise with 3 tablespoons of Jeff's original rub and apply this mixture all over the outside of the chickens.

Cook in the Smoker and Serve

  • Preheat the smoker to 275°F and once it's ready place the chickens on the grate and cook until the internal temperature reaches 165 °F in the thickest part.
  • Rest the chicken for 10 minutes before serving.