Go Back
Print

Smoked Beer Can Chicken

Smoked beer can chicken is a play on a classic recipe usually done on the grill but it does equally well, if not better, on the smoker and begs the question, why not!
Course Entree
Cuisine Barbecue, Grilling With Smoke
Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes

Ingredients

  • 1 Each Chicken (Whole)
  • 6 TBS Jeff's original rub
  • 12 Ounce Beer , Root beer or Dr Pepper
  • 3/4 Cup Olive or vegetable oil

Instructions

  • Remove giblets, neck, etc from cavity of chicken
  • Brine chicken if desired using 1 gallon of water, 1 cup of kosher salt and 1 cup of brown sugar mixed well until ingredients are dissolved. Pour brine over chicken to cover and into fridge for at least 4 hours (8-12 hours is better)
  • Use hands to carefully separate skin from body of chicken wherever possible and apply rub under skin.
  • Open a can of beer, root beer or Dr Pepper and dispose/drink half of it. Insert about 2 TBS of original rub into can of liquid.
  • Place cavity of chicken onto cans using the legs as props to hold it up.
  • Prepare smoker for cooking at 230-250°F with indirect heat and several chunks of hickory wood to keep the smoke flowing for at least 2 hours.
  • Place the chicken in the smoker and let it cook for about 3.5 hours or until the thickest part of the thigh and/or breast reaches 165°F.
  • While the chicken cooks, mix ¾ cup olive/vegetable oil + 2 TBS of original rub and mop this mixture onto the outside of the chicken 2 to 3 times during the last hour.
  • Let the chicken rest for about 15 minutes before carving. Enjoy!