If you're looking for the best smoked beer can chicken recipe, this one delivers juicy, fall-off-the-bone results every single time. By propping two whole chickens upright over open cans of American lager infused with garlic and onion, the steam works from the inside out — keeping the meat incredibly moist while the smoker works its magic on the outside. Seasoned generously with Uncle Jed's Magic Dust rub and slow-smoked at 275°F over fruit wood for 3 to 4 hours, this recipe is a guaranteed crowd-pleaser for backyard cookouts, summer BBQs, and any occasion that calls for seriously good smoked chicken. Once you try it this way, you won't go back to roasting in the oven.
Beer Can Chicken
Jed Anderson
Ingredients
2 whole chickens
2 (12 oz) cans beer (American lager such as Coors recommended)
2 cloves garlic, minced
¼ cup diced yellow onion
Directions
Preheat your smoker to 275°F. Fruit woods such as apple or cherry pair well with chicken, though hickory also works.
Remove the giblets and excess fat from the chickens. Pat dry with paper towels.
In a small bowl, combine the minced garlic and diced onion.
Open each beer and pour out (or drink) about half of the contents. Add half of the garlic and onion mixture to each can.
Season the chickens generously inside and out with the Magic Dust rub.
Carefully insert a beer can into the cavity of each chicken and position the birds upright so they stand on the can and their legs.
Place the chickens in the smoker and cook until the thickest part of the breast reaches 165°F and the thighs reach 175°F, about 3 to 4 hours.
Carefully remove the chickens from the smoker. Using heat-resistant gloves, remove the beer cans and discard.
Let the chickens rest for 10–15 minutes before carving and serving.