Smoked Beer Can Chicken on Pellet Grill

Smoked beer can chicken placed on a white serving dish, sprinkled with parsley.

5 from 48 votes

Smoked Beer Can Chicken on Pellet Grill

This smoked beer can chicken on a pellet grill combines the perfect smoky flavor from your wood pellet grill with the subtle infusion of your favorite beer, resulting in a juicy, tender chicken with crispy skin.

Prep Time10

Cook Time3

Total Time3 10

Course: All Recipes, Main Course

Cuisine: American

Servings: people

Calories: 338kcal

Author: Jeri Walker

Equipment

Pellet grill
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 beer

Homemade Dry Chicken Rub

¼ cup brown sugar
2 tablespoons garlic powder
2 tablespoons Roasted Garlic and Bell Pepper Seasoning
2 teaspoons paprika
2 teaspoons onion powder
2 teaspoons chili powder
1 teaspoon seasoning salt
½ tsp black pepper

Instructions

Prep: Preheat your pellet grill to 250°F. While it heats up, prepare the chicken by removing the giblets. Rinse the chicken inside and out with cold water and pat dry with paper towels.
Oil: Brush olive oil all over the outside of the chicken.
Season: Mix brown sugar, garlic powder, Roasted Garlic and Bell Pepper Seasoning, paprika, onion powder, chili powder, seasoning salt, and black pepper in a small bowl. Apply the dry rub generously over the entire chicken, including under the skin of the breast, inside the chicken cavity, and in any crevices.
Position: Open a can of beer and pour out half (or drink it!). Place the can in a beer can chicken holder, on a roasting pan, or on a baking sheet. Lower the chicken onto the can so it stands upright. Just make sure you have some sort of pan underneath to catch the drippings. (Use butcher twine to tie the legs together and tuck the tips of the chicken wings behind the shoulder joint to help keep them in place while cooking.)
Smoke: Securely place the chicken on the grill with a meat thermometer in the thickest part of the breast and thigh. Close the lid and smoke for approximately 3 hours, or until the internal temperature reaches 165°F in the breast and 175°F in the thigh. ( If the chicken isn't fully cooked after 3 hours, increase the temperature to 325°F and continue smoking until it reaches the desired internal temperature.)
Rest and Serve: Once fully cooked, carefully remove the chicken from the smoker (you may need two people). Let it rest for 5-10 minutes before carving.

Notes

Use a Beer Can Chicken Holder: These holders provide excellent support for the chicken.
Avoid Opening the Smoker Frequently: Keeping the smoker closed helps maintain the heat.
Add BBQ Sauce: Brush on your favorite barbecue sauce during the last few minutes of cooking for an extra layer of flavor.
Use Grill Gloves: Handling the scorching hot beer can requires caution, so grill gloves are essential.

Nutrition