Are you ready for the juiciest chicken of your life? This Smoked Beer Can Chicken is one tender, flavorful chicken! A simple homemade rub and a short smoke time will turn a whole chicken into a juicy masterpiece.

My Dad is the master of the grill! I grew up eating his grilled delicacies like these delicious Grilled Pork Steaks and this absolutely delicious smoked chicken recipe.

My Dad almost always prepares beer can chicken on the grill over low heat, but we like to do it on the smoker for a bit of extra smoky flavor! Whichever way you prepare it, you can count on tender, flavorful meat.

Smoked Beer Can Chicken Recipe

Smoking the chicken with the beer can inside the chicken adds so much moisture to the bird. Even the breast meat will be moist meat! Breast meat is low in fat (and normally lacking moisture) will be absolutely dripping when it’s done!

I add apple juice to the beer to add just a touch of sweetness that’s a bit reminiscent of an apple mop sauce. You do not have to add the apple juice. You can choose to stick with 100% beer in the can if you’d like!

Smoked Beer Can Chicken Recipe

This recipe reminds me a bit of a smoked rotisserie chicken, because it is just so juicy! It has tender flavorful meat from the beer steam, the relatively indirect heat of the smoker and the low cooking temperatures.

Sidenote: Since you only need half of the beer, you can drink half of the beer! Or pour it out. You do you.

What kind of beer should I use for beer can chicken?

Well, this is up to you. We used Busch Light, because that’s what my Dad has been using for years! I think the best beer is the canned beer you have on hand.

Any light beer or lager will work great. Or, you can get adventurous and experiment with different types of beers. I personally think a bock style would be delish.

Smoked Beer Can Chicken Recipe

What wood chips should I use?

You choice of wood chips is up to you! We used hickory wood chips for this beer butt chicken. Apple and cherry wood or mesquite wood chips would also work nicely! Hickory is good, classic choice for smoked chicken.

How do I get crispy skin?

For my crispy skin lovers: As you probably know, it’s hard to achieve crispy skin when smoking a chicken. But, since this recipe calls for higher temperatures, the skin on this chicken is not too rubbery, and will probably pass the test for you!

But, if you want to crisp it up, prepare a grill and finish the chicken for 2-3 minutes per side over high heat, or stick it under your oven broiler for 2 minutes. Then, enjoy that crispy smoky flavored skin. Mmm mmmm!

Serving Suggestions:

I love to serve beer can chicken with The Creamiest Smoked Mac and Cheese, Smoked Corn on the Cob or Smoked Hasselback Potatoes. All of these smoked side dishes come together quickly on the smoker!

If you don’t feel like using your smoker for the side dishes, try my sweet and tangy Cabbage Radish and Apple Cole Slaw. It’s beautiful and delicious!

Smoked Beer Can Chicken Recipe

The Best Smoked Beer Can Chicken

Yield: Serves 4-5
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Additional Time: 15 minutes
Total Time: 1 hour 55 minutes

This smoked beer can chicken is the grandaddy of all smoked chicken recipes! Rubbed with a zesty homemade spicy blend, this chicken comes out moist and so flavorful, every time.

Ingredients

  • 1 4-pound chicken, giblets removed
  • ½ can light beer (keep in can)
  • ⅓ cup apple juice
  • a handful of hickory wood chunks
  • 1 cup of your favorite barbecue sauce

For the Spice Rub

  • 1 tablespoon smoked paprika
  • 1 teaspoon brown sugar
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  1. Preheat your smoker to 325° Fahrenheit.
  2. In a small bowl, combine the ingredients for the spice rub. Mix well.
  3. Prepare the chicken by patting the chicken dry with paper towels.
  4. Apply the chicken rub. Rub the spice rub evenly over the chicken skin and in the chicken cavity.
  5. Open the top of the beer with a can opener and pour out half of the beer. Add apple juice into the can of beer.
  6. Place the cavity of the chicken on top of the can to stand the chicken upright.
  7. Add 3-4 wood chunks of your choice to the hot coals for smoking, then place chicken in the smoker. Smoke for 1 hour.
  8. Brush the chicken with barbecue sauce, then continue to smoke until the internal temperature of the chicken reaches 165 degrees Fahrenheit with an instant read thermometer in the thickest part of the thigh, about 30 additional minutes.
  9. Let the chicken rest for 15 minutes before slicing into it.

Notes

If you don't want to use beer, I understand! This method still works with any cleaned out 12 ounce can. Fill it with apple juice or chicken stock (or both)!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information
Yield 5 Serving Size 1
Amount Per Serving Calories 960Total Fat 48gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 30gCholesterol 341mgSodium 1162mgCarbohydrates 31gFiber 1gSugar 21gProtein 88g

The nutrition for this recipe is calculated by an app and may be incorrect.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram