Smoked Beer Can Chicken

Beer Can Chicken

Adding a beer can takes classic smoked chicken to new heights, infusing it with rich flavors and moistness that's simply irresistible. In this guide, we'll walk you through the process of making beer can chicken on a smoker, sharing tips, tricks, and techniques along the way.

 

Ingredients:

1. Whole Chicken (4-5 pounds)
2. Beer of your choice (or even a soda, if you'd prefer to keep it non-alcoholic or add a sweet twist to the meat)
3. Dry rub or seasoning blend
4. Wood chips or chunks for smoking (hickory, apple, or cherry are popular choices)

 

Preparation:

• Begin by preparing your smoker. Preheat it to a temperature of around 425°F. If you're using a charcoal grill, this equates to about 1½ charcoal chimneys worth, or about 110-130 briquettes, evenly spread out. It's essential to maintain a steady temperature throughout the smoking process for optimal results.

• While the smoker is heating up, prepare the chicken. Remove giblets and any excess fat from the cavity, then pat dry with paper towels.

• Season the chicken generously, inside and out, with your favorite dry rub or seasoning blend. Ensure that the seasoning is well distributed and adheres to the surface of the chicken. Adding a little bit of high-heat oil like canola or avocado can help the seasoning rub stick, and add a little crisp to the skin.

• Crack open a can of beer and take a few sips to create some space inside the can. Alternatively, you can empty about half of the beer if you prefer a stronger beer flavor.

• Carefully slide the chicken over the beer can, positioning it upright with the legs facing down and the beer can inserted into the cavity. The chicken should be stable enough to stand on its own, with the beer can acting as a makeshift stand or with a beer can chicken holder.

Smoking:

• Once your smoker is up to temperature, it's time to add the wood chips or chunks for smoking. Soak the wood chips in water for about 30 minutes before adding them to the smoker. This will help them smolder and produce a steady stream of flavorful smoke.

• Place the prepared chicken, still perched on the beer can, onto the smoker grate. Position it away from direct heat, as we're aiming for indirect smoking here.

• Close the lid of the smoker and let the chicken smoke undisturbed for approximately 1 hour and 15 minutes, or until the internal temperature reaches 165°F in the thickest part of the breast.

• Throughout the smoking process, periodically check the smoker temperature and add more wood chips or chunks as needed to maintain a consistent level of smoke.

Tips and Tricks:

• Monitor the smoker temperature closely using a built-in thermometer or a high-quality meat thermometer. Fluctuations in temperature can affect the cooking time and overall outcome of the chicken.

• Consider using a drip pan underneath the chicken to catch any drippings and prevent flare-ups in the smoker.

• For added flavor, you can experiment with different types of wood chips or chunks. Hickory, apple, and cherry are popular choices, each imparting its own unique flavor profile to the chicken.

• Let the smoked chicken rest for 15-30 minutes before carving to allow the juices to redistribute throughout the meat, resulting in a juicier and more flavorful bird.

Smoking beer can chicken is a surefire way to elevate this classic dish to new heights. With a few simple ingredients, some basic preparation steps, and a bit of patience, you can create a mouthwatering masterpiece that will impress even the most discerning barbecue aficionados. So fire up the smoker, crack open two cold ones (one for the bird, and one for you!), and get ready to savor the smoky goodness of beer can chicken. Your taste buds will thank you!