Big J’s Smoked Beer Can Chicken

Josh loves smoked food. So, naturally, he ventured into cooking a beer can chicken. This involves stuffing a beer can into the rear of a bird. Now there is the convenient way of just taking the can and setting the chicken on top or you could get a stand like the one pictured. I only recommend getting a stand if you plan on making this chicken regularly.This is a really fun thing to cook when you invite company over. You can be social and hang out by the grill while cooking this, which is a nice perk!

For our basic instructions on smoking food go to How We Smoke Food!

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THE BEER CAN

  • 1 can of Yuengling (or any beer you like)
  • 5-8 Whole Sprigs of Thyme
  • 2 Sprigs of Rosemary
  • 5 Cloves of Garlic

*You do not have to cut the can open. The adding of the herbs and garlic is optional as well. You may want to stand near a sink if you are going to put herbs in the beer because it will usually foam up and overflow slightly.*

  1. Open the beer and pour (or drink) about 1/3.
  2. Use a strong set of metal shears and cut a large opening in the top of the can. BE CAREFUL the metal is sharp and can be jagged.
  3. Bundle up the thyme and rosemary. Stuff them into the can.
  4. Add the Garlic.
  5. Place the can in the stand (or bird) if you have not done so already.DSC_0334

**Remember the can will be hot when the chicken is done cooking!

THE CHICKEN

  • 4-6 lb Chicken

For the Chicken, we always make a rub. This can honestly be any seasoning blends that you like. Here is our basic blend:DSC_0328

  • Six Pepper Blend
  • Chili Powder
  • Cumin
  • Paprika
  • Onion Powder
  • Granulated Garlic
  • Sugar

*We used about 1 tbsp of each. Whisk them together.

  1. Clean out the chicken. DSC_0332
  2. Make a small cut in the skin below the breast and place the legs through them crisscrossed. This will hold the bird tightly and make for a more even cooking. DSC_0333
  3. Place the chicken on the beer can or beer can stand.DSC_0334
  4. Coat with the seasoning and place on preheated smoker.
  5. For this one, we cooked it at about 285 degrees Fahrenheit. It took about 4 hours and we rotated it midway through cooking. Make sure you use your thermometer when cooking poultry. The meat should be at 165 degrees Fahrenheit.
  6. Let rest and then remove from can.

Carve and ENJOY!

Pair with Zesty Grilled Squash and Zucchini!

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