Smoked beer can chicken is a summer favorite that combines juicy chicken with homemade seasoning and half a can of beer (or soda). It's a fool-proof method for perfect chicken that will have everyone asking you for the recipe. So, crack a cold one and fire up the smoker!
See my guide to getting chicken crispy in the smoker for irresistibly crunchy skin. Try it with smoked corn on the cob and smoked baked potatoes.
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Juicy, tender, and infused with a rich, smoky flavor, the smoker takes a classic beer can chicken to a whole new level.
Smoked low and slow with a sear at high heat towards the end, the meat falls right off the bone, yet the skin crisps up beautifully.
Experimenting with different types of beer is half the fun. Of course, if you'd prefer not to use alcohol, you can swap it out for a non-alcoholic beer or your favorite soda pop.
🥘 Ingredients
- Chicken - A whole roaster chicken with the giblets & neck removed.
- Chicken Seasoning - I've used my homemade chicken seasoning and BBQ chicken rub with great results! Season to taste.
- Beer - A half-empty can of beer, root beer, Dr. Pepper, or Coke.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Beer Can Chicken In The Smoker
With just three ingredients, beer can chicken is a fool-proof recipe for anyone trying to dip their toe in the world of smoking meat!
You'll need measuring spoons, a beer can holder, your smoker (pellet, wood, charcoal, or electric), grilling utensils, and a meat thermometer.
A 3-pound beer can chicken makes about 4 servings, while a 4-pound chicken is closer to 6 servings, and a 5-pound chicken is closer to 8 servings.
Season & Prep
Step 1: Preheat. Preheat your smoker to 225°F (105°C) or according to your smoker's manufacturer's instructions.
Step 2: Pat dry a 3 to 5-pound (1.36-2.27 kilogram) whole chicken with paper towels and season generously on all sides with 2 tablespoons of chicken seasoning (or BBQ chicken rub to taste). and
Step 3: Pour out or drink half the beer. Pour out half of a 12-ounce (170.1 milliliter) can of beer so only 6 ounces remain, and place it in a can holder.
Step 4: Place the chicken over the can. Place the seasoned chicken over the can (face the legs outward to help stabilize the chicken if necessary - the chicken should be stable on the can).
Smoke The Chicken
Step 5: Smoke. Smoke at 225°F (105°C) for approximately 2 hours or until the chicken reaches 130-135°F (54-57℃).
Step 6: Sear at high heat. Then, increase the smoker temperature to 450℉ (230℃) and smoke until the chicken's internal temperature reaches 165-170℉ (74-77℃).
Rest & Serve
Step 7: Rest and serve. Remove the chicken from the smoker and rest for 10-15 minutes before serving.
💭 Angela's Pro Tips & Recipe Notes
- Use room-temperature beer. Set your beer out on the counter ahead of time to come to room temperature for the best results.
- Pick the perfect wood chips/pellets. Apple, cherry, mesquite, hickory, or pecan wood chips or pellets taste best with chicken. Soak wood chips in water for at least 30 minutes before adding them to the smoker.
- No can holder, no problem. If you don't have a can holder or chicken throne, you can wrap foil around the exterior of the can (not covering the opening). Ensure that the foil extends beyond the base of the can. Fold the extended foil into a stable base or make a small aluminum foil ring to support the can and chicken.
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🥡 Storing & Reheating
Once cooled, refrigerate leftover chicken in an airtight container for up to 4 days.
Remove the meat from the bones and slice or shred it. Transfer to a heavy-duty zip-top bag or airtight container and freeze for up to 4 months. Thaw frozen chicken in the fridge before reheating.
To reheat, add the chicken to a baking dish with a splash of broth and cover with foil. Bake at 325°F (160°C/Gas Mark 3) for 15-20 minutes or until heated.
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📖 Recipe Card
Smoked Beer Can Chicken
Ingredients
- 3-5 lb whole chicken (giblets & neck removed)
- 2 tablespoon chicken seasoning (to taste, or use my BBQ chicken rub)
- 12 oz beer (half emptied 12-ounce can of beer, or root beer, Dr. Pepper, or Coke)
(Note: 2x or 3x only changes the ingredient list)
Instructions
Season & Prep
- Preheat your smoker according to 225°F (105°C) according to the manufacturer's instructions.
- Pat dry a 3-5 lb whole chicken with paper towels and season generously on all sides with 2 tablespoon chicken seasoning (or BBQ chicken rub to taste).
- Pour out half a can of 12 oz beer so only 6 ounces remain in the can, and place it in a can holder.
- Place the seasoned chicken over the can (face the legs outward to help stabilize the chicken if necessary - the chicken should be stable on the can).
Smoke The Chicken
- Smoke at 225°F (105°C) for approximately 2 hours or until the chicken reaches 130-135°F (54-57℃).
- Then, increase the smoker temperature to 450℉ (230℃) and smoke until the chicken's internal temperature reaches 165-170℉ (74-77℃).
Rest & Serve
- Remove the chicken from the smoker and rest for 10-15 minutes before serving.
Notes
- Set your beer out on the counter ahead of time to come to room temperature for the best results.
- Apple, cherry, mesquite, hickory, or pecan wood chips or pellets taste best with chicken. Soak the chips in water for at least 30 minutes before adding them to the smoker.
- If you don't have a can holder or chicken throne, you can wrap foil around the exterior of the can (not covering the opening). Ensure that the foil extends beyond the base of the can. Fold the extended foil into a stable base or make a small aluminum foil ring to support the can and chicken.
- Once cooled, refrigerate leftover chicken in an airtight container for up to 4 days.
- Remove the meat from the bones and slice or shred it. Transfer to a heavy-duty zip-top bag or airtight container and freeze for up to 4 months. Thaw frozen chicken in the fridge before reheating.
- To reheat, add the chicken to a baking dish with a splash of broth and cover with foil. Bake at 325°F (160°C/Gas Mark 3) for 15-20 minutes or until heated.
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