Smoked Beer Can Chicken

A whole chicken cooked upright on a beer can on the grill.

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This smoked beer can chicken was super easy to make and my family loved it! This foolproof method delivers juicy meat with crispy skin every time. A must-try for BBQ lovers!

Prep Time10

Cook Time3

Course: Entree

Cuisine: American

Servings:

Author: Julie Maestre

Equipment

Grill gas or charcoal

Ingredients

1 whole chicken 4–5 lbs
1 12 oz can of beer your choice
2 tbsp olive oil for coating the entire chicken
1 tsp paprika
2 tsp garlic powder
2 tsp onion powder
salt and pepper to taste season generously

Instructions

Step-by-Step InstructionsFor Weber Kettle Grill:
Set Up the Charcoal Grill
Build a "C-shaped" line of unlit charcoal along one side of the grill. This will be for your lazy snake method. Light about 10 briquettes in your chimney starter. When they are ashed over, place them at the start of the snake. Close the lid with the vent over the unlit side and let the kettle come to 250–275°F.
Set Up the Gas Grill
Turn on only one burner (or burners on one side) to medium-low heat, then close the lid and preheat to 250-275°F. You'll want to establish indirect heat with the lit side reaching 250-275°F while keeping the unlit side cool.
Step 2. Prep the Chicken
Let the chicken sit at room temperature for 20–30 minutes before cooking to help it cook more evenly. Pat the chicken dry with paper towels, then brush 2 tbsp olive oil all over the outside of the skin. Mix the dry rub ingredients and season the bird, including under the wings and thighs. Don't over-season the chicken. Doing this will cause the chicken skin to burn.
Step 3. Prep the Beer Can
Open your beer and drink or pour out half of the beer (use room-temperature beer for better steaming). Place the beer can in the center of a baking pan, cast iron skillet, small baking sheet, or aluminum foil pan. Carefully lower the chicken over the top of the can, so it stands upright with the can inserted into the chicken cavity.
Step 4. Smoke the Chicken
Place the chicken (on its pan) on the cool side of the grill (opposite the lit coals). Close the lid and cook at 250–275°F for about 2.5 to 3 hours. Check temperature occasionally and try not to open the lid often. If needed, add a few more unlit coals to the end of the snake if the temps in your charcoal grill start dropping.
Step 5. Check for Doneness
Use a meat thermometer:
165°F in the thickest part of the breast175°F in the thighs
Once the chicken is done, use tongs and a towel or heat-proof gloves to remove it carefully.
Step 6. Rest and Serve
Let the chicken rest for at least 10-15 minutes before carving. Serve and enjoy your juicy, smoky beer can chicken!

Notes

Pat the Chicken Dry: Removing excess moisture ensures you get crispy skin.

Use Room-Temperature Beer: Cold beer will slow the cook; warm liquid steams better.

Don't Overcrowd the Rub: Too much seasoning can burn, a light, even coat is what I recommend.

Avoid Peeking Too Often: Each lid lift releases heat and smoke, extending the cook time.

Flavor the chicken: Add wood chips to the charcoal to give the chicken more flavor.

Let the chicken rest before smoking: Letting the chicken sit out for 20–30 minutes before cooking helps it cook more evenly.

Nutrition