Impress your guests at your next backyard barbecue with this delicious and easy-to-make Smoked Beer Can Chicken! Smoking the chicken low and slow on the pellet grill makes it juicy, tender, and full of smoky flavor. Plus, it looks impressive too!
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Tired of dry, overcooked chicken? Use a pellet smoker! They cook chicken perfectly every time - and it's always deliciously moist, tender, and juicy.
I love smoking chicken on my pellet grill. Some of my favorites are Smoked Whole Chicken, Smoked Chicken Breasts, Smoked Chicken Thighs, Smoked Chicken Legs, or Smoked Chili Lime Chicken, it is always easy to make and always tastes delicious.
And for a really fun and unique recipe, check out Smoked Pineapple Stand Chicken!
No wonder beer can chicken is such a popular dish! It's one of my favorite recipes for juicy, delicious poultry. And, bonus, it's easy to make!
I'm not a beer lover, but I do like cooking with it. My Guinness Irish Stew is deliciously flavorful, and this chicken comes out incredibly juicy and moist. The flavor complements the dish perfectly.
This chicken pairs perfectly with sides like Smoked Baked Beans, Smoked Corn on the Cob, Smoked Baked Potatoes, Smoked Mac and Cheese, and Strawberry Spinach Salad With Lemon Poppyseed Dressing, Watermelon Basil Salad or Creamy Old-Fashioned Cucumber Salad With Mayo.
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💗 Why You Will Love Smoked Beer Can Chicken
- Smoked beer can chicken is an easy recipe - with very little prep time needed!
- It is low maintenance - once the ingredients are prepped, all you have to do is sit back, relax, and wait for your meal to cook.
- It's incredibly flavorful! The beer steams the inside of the chicken to keep it moist and juicy while the skin gets perfectly crispy on the outside.
- Everyone will be impressed seeing your beer can chicken as the centerpiece!
- The leftovers are great! The chicken is delicious cold, but you can use the leftovers for a fantastic pulled chicken sandwich or Smoked Chicken Noodle Soup.
- It's a foolproof way to get tender, juicy meat every time!
🐓 Ingredient Notes & Substitutions
- Beer: You can use any kind of beer for this recipe - nothing fancy required. The beer steams the inside of the chicken to keep it moist. The best beer to use is your favorite beer. Some great options are Budweiser, Coors, Pilsner, Michelob Ultra, etc. If you don't have a beer, use any liquid in a can, such as chicken broth, apple juice, Dr. Pepper, Root Beer, or water.
- Chicken: I used a whole chicken that was about 4 pounds. You can use any size of chicken, but a 3-5 chicken will work best. Also, keep in mind smaller chickens cook faster than larger ones.
- Rub: You can use any rub or seasoning blend, but I used my favorite - Dry Rub For Smoked Chicken. It is a simple blend of brown sugar, paprika, garlic powder, onion powder, Roasted Garlic and Peppers Seasoning, chili powder, seasoning salt, and black pepper. Feel free to use your favorite dry rub or poultry rub. You can even use a simple salt and pepper seasoning.
See the printable recipe card for exact measurements and a complete list of ingredients.
♨️ Step-By-Step Instructions
To start, preheat your smoker to 250 degrees F, according to the instructions provided by the manufacturer. Make sure you top up the pellet grill with wood pellets.
While the smoker is heating up, prepare your chicken by removing the giblets from the inside of the chicken. Rinse the chicken inside and out with cold water. Pat dry with paper towels.
Brush olive oil all over the outside of the chicken; this helps to keep the chicken moist and gives it crispy skin.
Next, if using a homemade rub, mix the ingredients with a whisk or spoon in a small bowl. Apply dry rub generously over the entire chicken. Apply it over the skin, under the skin, inside the chicken cavity, and in any crevices.
Once the chicken is seasoned, open a can of beer and pour out half of the beer - you need to have less in the can so it will heat up and steam the inside of the chicken.
Place the beer can in a beer can chicken holder, on a roasting pan, or a baking sheet. Lower the whole bird down so that the can is inside the cavity of the chicken and the chicken stands upright.
TIP: Traeger has a fantastic beer can chicken stand that I have since purchased, and I love it. I highly recommend getting one. It keeps the chicken upright and relatively stable - and you don't cook the chicken with the can inside - so it's a win-win!
Adjust the legs so the chicken is stable and won't tip over during cooking.
Use butcher twine to tie the legs together and tuck the tips of the chicken wings behind the shoulder joint. This will help keep them in place while cooking.
Once your smoker is preheated, carefully place your beer can chicken directly on the grill, making sure it is securely positioned over the beer can.
Leave the chicken on a baking dish or baking sheet so it will catch the drippings.
Place a meat thermometer into the thickest part of the breast and one of the thighs. Close the lid and let the smoker do its magic. Let it smoke for approximately 3 hours, or until the internal temperature of the breast with a digital thermometer reaches 165°F and the thickest part of the thigh reaches 175°F.
Once the chicken is fully cooked, carefully remove the fully cooked chicken from the smoker (you may need 2 people for this). Be careful - it will be hot). Let the chicken rest for 5-10 minutes before carving. This allows the juices to redistribute.
Slice and serve with your favorite sides.
Enjoy!
💭 Expert Tips
- Don’t forget about the cavity - make sure you season inside and outside.
- Choose the right beer - light lagers are best as they produce mild flavors.
- Consider purchasing a beer can chicken holder if you don't have one - they support the chicken well.
- Make sure your chicken will fit upright in your smoker first - you may need a smaller chicken.
- Avoid opening up the smoker too often - you'll let precious heat out if you constantly peek inside!
- Drizzle the outside of the chicken with your favorite barbecue sauce during the last few minutes of cooking time if desired.
- The cook time will depend on several factors, including the size of your chicken, how hot your smoker is, outside temperature, etc. Use an instant-read thermometer to monitor the temperature of your chicken.
🧾 Recipe FAQs
The best type of wood pellets for smoked beer can chicken are hickory, mesquite, apple, cherry, pecan, and Signature blend. However, don't be afraid to experiment with different pellets to find your favorite - you can even mix them!
No, it is not necessary to brine the chicken before smoking.
Using long-handled tongs or a spatula, carefully lift the beer can chicken from the grill and place it on a large cutting board or serving platter. Be sure to support the bottom of the chicken with a spatula or tongs as you lift it so it doesn't fall over. (You may need two people for this). After the chicken has rested, remove the can from the cavity using tongs or a pair of heat-resistant gloves. Be careful, as the can and the liquid inside will be hot.
Let the chicken cool to room temperature. Store the leftover chicken in an airtight container or wrap it tightly with plastic wrap. Label the container with the date of storage and the contents, so you can track how long it has been stored. Store the chicken in the refrigerator for up to 4 days. If you want to keep it longer than that, you can freeze it for up to 3 months. To reheat the chicken, place it in the oven at 350°F for 15-20 minutes or until heated, or microwave it for 1-2 minutes until hot.
🥗 Side Dishes
While the smoked beer can chicken is undoubtedly the star of the show, no backyard BBQ is complete without some tasty side dishes. To keep things simple, I like to serve it with German Potato Salad, Coleslaw, Air Fryer Bacon Wrapped Asparagus, and Traeger Smoked Corn on the Cob.
You can also serve it with:
- Creamy Hawaiian Macaroni Salad
- Easy Air Fryer Brussel Sprouts with Bacon
- Classic Campbell's Green Bean Casserole
- Air Fryer Sweet Potato Wedges
- Smoked Baked Potatoes
- The Best Air Fryer Sweet Potato Fries
- Crispy Oven-Roasted Potatoes
- Air Fryer Carrots
- Air Fryer Green Beans Recipe
- Smoked Baked Beans
- Raw Shredded Carrot Salad With Lemon
🍗 More Smoked Chicken Recipes You'll Love
If you like this post on this easy Smoked Beer Can Chicken recipe, please take a moment to rate the recipe 🌟🌟🌟🌟🌟 and leave a comment below with your thoughts!
📋 Recipe
The Ultimate Smoked Beer Can Chicken Recipe (Pellet Smoker)
Equipment
- Pellet grill
- Digital meat thermometer
- Wood pellets
Ingredients
- 3-5 pound whole chicken
- 2 tablespoons olive oil
- 3 tablespoons dry chicken rub the recipe below makes 9 tablespoons, but save the extra rub the next time you make any kind of chicken.
- 6 ounces beer your favorite kind
Homemade Dry Chicken Rub
- ¼ cup brown sugar
- 2 tablespoons garlic powder
- 2 tablespoons Roasted Garlic and Peppers Seasoning a Club House seasoning
- 2 teaspoons paprika
- 2 teaspoons onion powder
- 2 teaspoons chili powder
- 1 teaspoon seasoning salt
- ½ tsp black pepper
Instructions
- Preheat the smoker to 250 degrees F.
- Remove the giblets from the chicken. Rinse inside and out with cold water. Pat dry with a paper towel.
- Brush olive oil all over the outside of the chicken.
- If using a homemade rub, mix the ingredients with a whisk or spoon in a small bowl. Apply dry rub generously over the entire chicken. Apply it over the skin, under the skin, inside the chicken cavity, and in any crevices.
- Open a can of beer and pour out half of the beer. Place the can on a roasting pan or baking sheet. Lower the whole bird onto it so that the can is inside the cavity of the chicken and the chicken stands upright. Use butcher twine to tie the legs together and tuck the tips of the chicken wings behind the shoulder joint.
- Once your smoker is preheated, carefully place your beer can chicken directly on the grill, making sure it is securely positioned over the beer can. Leave the chicken on a baking dish or baking sheet so it will catch the drippings.
- Place a meat thermometer into the thickest part of the breast and one of the thighs. Close the lid and let the smoker do its magic. Let it smoke for approximately 3 hours, or until the internal temperature of the breast with a digital thermometer reaches 165°F and the thickest part of the thigh reaches 175°F.
- Once the chicken is fully cooked, carefully remove it from the smoker (you may need two people for this - be careful - it will be hot).
- Let the chicken rest for 5-10 minutes before carving.
- Slice and serve with your favorite sides.
- Enjoy!
Notes
- Don’t forget about the cavity - make sure you season inside and outside.
- Choose the right beer - light lagers are best as they produce mild flavors.
- Consider purchasing a beer can chicken holder if you don't have one - they support the chicken well.
- Make sure your chicken will fit upright in your smoker first - you may need a smaller chicken.
- Avoid opening up the smoker too often - you'll let precious heat out if you constantly peek inside!
- Drizzle the outside of the chicken with your favorite barbecue sauce during the last few minutes of cooking time if desired.
- The cook time will depend on several factors, including the size of your chicken, how hot your smoker is, outside temperature, etc. Use an instant-read thermometer to monitor the temperature of your chicken.
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