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Beer Can Chicken Smoked with Oak Wood


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Beer Can Chicken Smoked with Oak  Wood 0 Picture


  • 1 Tbls smoked paprika
  • 1-1/2 teasp ground black pepper
  • 1 1/2 teasp packed dark brown sugar
  • 1 teasp kosher salt
  • 1/2 teasp celery salt
  • 1/2 teasp garlic powder
  • 1/2 teasp mustard powder
  • 1/2 teasp ground cumin
  • 1/2 teasp died thyme
  • 1/8 teasp chipotle chile powder or ground cayenne pepper
  • 1 can (12)ounces dark ale, at room temperature
  • 2 large handfuls oak chips
  • 1 whole chicken, about 4 lbs neck etc removed
  • Extra virgin olive oil



Step 1

1 In a small bowl mix the rub ingredients

2 Pour half of the beer into a medium bowl. Add the wood chips and stir.
Let the wood soak at room temperature until the chicken is ready for the
grill. Use a church key can opener to make two additional holes in the
top of the beer can
3. Prepare the grill for indirect cooking over medium (350-450) If using
charcoal grill place a large foil pan beside the bed of charcoal and
fill three quarters of the way full with water.
4 Blot the chicken dry with paper towels. Season the inside of the
chicken with 1 1/2 teap of the rub and pinch inside the neck cavity.
Lightly brush the outside of the chicken with oil. Season the outside
of the chicken evenly with the remaining rub. Holding the chicken
upright, lower it onto the beer can so the can fits inside the the
chickens back.
5 Brush the cooking grates clean. Drain and add the wood chips to the
charcoal or to the smoker box of a gas grill, following manufactures
instructions. When the wood begins to smoke, transfer bird-on-a-can
to the grill over indirect medium heat (over the drip pan if using a
charcoal grill, balancing the bird on its two legs and the can like a
tripod. Grill with the lid closed until the juices run clear and an
instant read thermometer inserted into the thickest part of the thigh
registers 160 to 165; 1 to 1/4 hours, rotating once. Using tongs,
grasp the bird and slice a sturdy wide spatula under the beer can.
Carefully transfer it in an upright position to a platter and let
rest for 5-10 minutes.
Using tongs to hold the chicken and paper towels to hold the can,
give the chicken a little twist to loosen the can before trying to
remove it. Carefully lift the chicken off the beer can, keeping
upright to prevent the hot beer from spilling. Cut the chicken
into serving pieces as desired. Serve warm


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