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Smoked Beer Can Chicken – The most tender, juicy, and delicious whole chicken made on your smoker. The beer helps steam and flavor the chicken so it turns out so juicy!
Smoked Beer Can Chicken is the most tender, juicy whole chicken you can make on your smoker. Propping the bird upright on a can of beer lets steam work its way through the meat from the inside out, while the smoker does its job on the outside, so you end up with a perfectly seasoned, perfectly cooked chicken every time.
This is about as close as you can get to a good rotisserie chicken at home without owning a rotisserie. The skin gets deep, smoky flavor from the wood, and the beer keeps the inside from ever drying out, even the breast meat.
This is one of my go-to recipes any time we’re having people over for a backyard cookout. It looks impressive standing upright on the smoker, but the actual hands-on time is minimal, so I can get it going and then focus on the sides and the rest of the meal while it cooks.
Erin’s Notes
- Juicy, tender meat — the beer steams the chicken from the inside so even the breast stays moist.
- Just 4 ingredients — a whole chicken, a spice rub, a can of beer, and onion.
- Hands-off cooking — season it, set it on the smoker, and let it do the work.
- Great for leftovers — makes enough to use in salads, enchiladas, and more all week.
Ingredients You’ll Need
- Whole Chicken – a 3-4 pound bird works best for even cooking.
- Favorite Spice Blend – use a store-bought rub or my Best Dry Rub Recipe.
- Can of Beer – a lager or ale, see the Variations section below for beer-free options.
- Onion – chopped and added to the beer can for extra flavor.
Smoked Beer Can Chicken
Ingredients
- 3-4 pound whole chicken
- 1/4 cup favorite spice rub, link below for the one I used
- 1 can beer
- 1/4 cup chopped onion
Instructions
- Preheat smoker to 250º F.
- Use paper towel to pat dry the chicken, make sure it is nice and dry before adding any spices.3-4 pound whole chicken
- Mix together whatever rub ingredients you are using and sprinkle evenly over the entire chicken.1/4 cup favorite spice rub
- Open the can of beer and drink or discard about half of in. Use a can opener to remove the top and carefully add the onions to the can.1 can beer, 1/4 cup chopped onion
- Place the chicken onto the can of beer and put it on the preheated smoker.
- Let it cook for 2-3 hours, until it reaches 165º F in the thickest part of the thigh. This ensures that every part of the chicken is fully cooked.
- Remove from the smoker and let rest for 10 minutes before slicing to serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Beer Can Chicken
- Preheat smoker to 250º F.
- Use paper towel to pat dry the chicken, make sure it is nice and dry before adding any spices.
- Mix together whatever rub ingredients you are using and sprinkle evenly over the entire chicken.
- Open the can of beer and drink or discard about half of in. Use a can opener to remove the top and carefully add the onions to the can.
- Place the chicken onto the can of beer and put it on the preheated smoker.
- Let it cook for 2-3 hours, until it reaches 165º F in the thickest part of the thigh. This ensures that every part of the chicken is fully cooked.
- Remove from the smoker and let rest for 10 minutes before slicing to serve.
Cook times will vary since every smoker runs a little differently and chickens range in size, so always confirm doneness with a thermometer rather than the clock.
I use the Thermapen Mk4 to check the temperature of the meat throughout the cooking process. It is the most accurate thermometer I have found and have been using it for years!
Best Wood Chips To Use
A mild wood works best for chicken so it doesn’t overpower the meat. Fruit woods like cherry or apple are great choices. Fruit wood blends, or even competition blends of wood and pellets, also work well in this recipe.
Recipe Variations
- Crispy skin: after smoking, finish the chicken under the broiler for a few minutes until the skin crisps up and turns deep golden brown. Watch it closely so it doesn’t burn.
- No smoker? Use the oven or grill: cook at 370°-400°F for about an hour, or until the internal temperature reaches 165°F. This works great if you don’t have a smoker or the weather isn’t cooperating.
- Swap the liquid: not a beer drinker? A can of ginger ale or root beer works just as well for steaming the chicken and adds its own subtle flavor.
How To Use Leftover Chicken
I like to treat this chicken like a rotisserie chicken. We eat it for dinner the first night with a Simple Tossed Salad or Air Fryer Potato Wedges, then use the leftovers in other recipes throughout the week. You can even smoke two chickens at once so you have extra to divide up and freeze.
Recipe Tips
- Almost any beer will work. You’re mostly using it for the steam it creates. It does add some flavor, so I like to avoid light beer, but most ales and lagers are great — no need for a fancy craft beer.
- Pat the chicken dry. Whether or not you rinse it first is up to you, but either way, pat it dry with a paper towel so the rub really sticks.
- A beer can chicken holder makes this easier and means you don’t have to use the actual can. Without one, set the chicken on an old baking tray on the smoker, or place the chicken and can directly on the grates.
- Empty about half of the beer from the can first. You need the space for the beer to heat up and steam the inside of the chicken.
- Add the onion to the can a little at a time. It will foam up if you dump it all in at once.
Storage
Store leftover chicken in an airtight container in the refrigerator for a few days. It reheats well in the oven or microwave, or can be pulled and used cold in salads and sandwiches.
This recipe smokes at 250°F, which gives you plenty of time to build smoky flavor while the beer keeps the inside moist. If you want crispier skin, finish the chicken under the broiler for a few minutes after it comes off the smoker.
Yes. Cook it on the grill or in the oven at 350°-400°F for about an hour, or until it reaches an internal temperature of 165°F.
Any lager or ale works well. I’d avoid light beer since it doesn’t add much flavor, but you don’t need anything fancy — whatever you have on hand is fine.
So juicy everytime. My whole family loved it.
This is perfect for our BBQ on the weekend and it looks so juicy, and full of so much flavor! Everyone is going to love this recipe and I’m so excited to give this a try! Sounds like the perfect meal and I can’t wait!
Even more reasons to enjoy beer. 😉 Thanks for sharing!
I am so curious to make this beer can chicken. I have everything I need to make it!
I just tried it and it turned out so good!! Thanks for the recipe!
I don’t have a smoker or grill? Is there another way you can make beer can chicken?
You can cook like you normally would a roast chicken. 350º F in the oven for about an hour. You need to cook to 165º F internal temperature, so the size of your chicken will determine how long it takes to cook.