Beer can chicken stands a whole bird upright over an open can so it cooks evenly on all sides. On a smoker, the upright position lets smoke reach every part of the bird. It's a fun cook, and you can swap the can for a stainless steel vertical roaster if you prefer.
The recipe
Ingredients
- 1 whole chicken, 4–5 lb, giblets removed, fully thawed
- 1 (12 oz) can of beer, or a stainless vertical roaster with 1 cup beer, chicken broth or apple juice
- 1 tbsp olive oil or melted butter
- 3–4 tbsp herb-and-paprika poultry rub, divided
- 2 cloves garlic, smashed (optional)
- 2 sprigs fresh thyme or rosemary (optional)
- Smoking wood: apple, cherry or pecan (chunks, chips or pellets)
Steps
- Pat the chicken dry inside and out with paper towels. Tuck the wing tips behind the back so they don't burn.
- Rub the chicken with the oil or butter, then season the outside and the cavity with about 3 tbsp of the rub.
- Set up your smoker for 300–325°F with apple, cherry or pecan. Make sure the bird will fit standing upright with the lid closed.
- Pour out or drink about half the beer. Add the remaining 1 tbsp rub, the garlic and herbs to the can. If using a vertical roaster, pour 1 cup liquid into its cup and add the same extras.
- Lower the chicken onto the can or roaster so it sits upright, with the legs forward to make a stable tripod. Set it on a sheet pan or in a cast-iron skillet to catch drips and keep it steady.
- Place it on the smoker and insert a probe into the thickest part of the breast, not touching the bone.
- Smoke until the thickest part of the breast and the thigh both read 165°F, the USDA safe temperature for poultry, about 1 1/2 to 2 1/2 hours.
- Wearing heat-proof gloves, carefully lift the chicken off the can or roaster. The liquid inside is very hot, so keep the can upright and let it cool before you toss it.
- Rest the chicken 10 minutes, then carve and serve.
Why this works
Standing the bird upright lets hot air and smoke flow all the way around it. The fat drips down instead of pooling, and the skin on the back browns as well as the front. The can mostly acts as a stand. The liquid adds a little aroma to the cavity, but the real moisture comes from not overcooking the meat.
Can vs. stainless vertical roaster
You can swap the beer can for a stainless steel vertical roaster. Most have a wide base that is far less likely to tip over, and they are easy to clean and reuse. Many cooks also prefer them because a beer can has printed paint on the outside and a thin liner inside that were not made to be heated. With a roaster, you can still use beer, or try broth, apple juice or even water with herbs.
The rub
Our herb-and-paprika poultry rub is low in sugar, so it won't scorch at 300°F or higher. Season the cavity too so the flavor reaches the inside of the meat.
Best wood
Apple and cherry give a mild, sweet smoke and a nice golden-red skin. Pecan is a little bolder. A mix of cherry and a little hickory also works well.
How to tell it's done
Check two spots: the thickest part of the breast and the inner thigh. Both need to reach 165°F. A good instant-read thermometer makes this quick. The legs should also wiggle loosely in their joints.
Make ahead / storage
Refrigerate leftover chicken within 2 hours and use within 3–4 days. Pull the meat off the bones for tacos, salads or soup.
Variations
- Lemon herb. Put lemon slices and rosemary in the can or roaster cup.
- No beer. Use cola, ginger ale or chicken broth.
- Spatchcock instead. For faster, flatter cooking, see our smoked whole chicken.
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