You will need the following ingredients:
• 3-5 lb Chicken
• Chicken Rub (optional)
• 1 Can of Beer
If you have gotten used to your smoker, you probably already know how it operates. This recipe is a basic one, so set up your smoker the same you would for any other smoked chicken.
Preheat the smoker. If you are using lighter fluid, let it burn off for about a half hour with the lid open. Place your wood chips directly on the charcoal. If you want the most out of your wood chips, soak in water beforehand and/or place in a tin-foil pouch (punch holes in the pouch to allow smoke to escape, place directly over charcoal).
Once you have an ideal/steady temperature, drink half of the beer and season the thawed chicken with chicken rub. Place the chicken onto the half-can of beer (it fits perfectly inside). It might take a bit of positioning, but with the wings tied together, carefully place the chicken and beer can on the grill so that it is standing straight up and not tipping.
Put the lid on and refrain from checking for at least an hour. Depending on the temperature of your grill, your chicken should be about half-way done. Some grills allow you to rotate the inside grill without lifting the lid. If you can, do this carefully. Typically, full-sized chickens can smoke anywhere from 1.5 – 3 hrs. After the grilled chicken has reached an internal temp. of 175+ degrees, carefully remove from can of beer and let your Smoked Beer Can Chicken sit for 15 minutes.
– Kyle
Sidenote: Other names for Beer Can Chicken are: “Beer Butt Chicken”, “Beer In The Rear Chicken” & “Chicken On A Throne”
