Beer can chicken is an easy recipe and the smoke time is short, about 5 to 6 hours total. I used cherry wood chips for this smoke. I purchased two whole fryers that were 5 pounds each. The prep work for the chicken is simple. Generously brush the chicken with extra virgin olive oil and season it with rosemary, thyme, sea salt and fresh ground black pepper.
You are also going to want to buy beer, since it is a key ingredient in the smoking process and does an amazing job of keeping the chicken tender and moist through the cooking process. It’s also a good companion while sitting on your patio tending to your smoker. I typically buy a pilsner beer, Miller Lite to be exact, but I have used other beers like Summer Love from Victory Brewery.
Preheat your smoker to 225 degrees and soak your wood chips for 30 minutes. Once the smoker has come to temperature add your wood chips and fill your water tray with cold water.
Once you season the chicken and are ready to insert the beer can, you will want to crack open a can of beer and drink or pour half of it out. Insert the can and place the chicken standing straight up on the rack in your smoker.
Every two to two and a half hours you will want to add wood chips and check to make sure you still have water in your water tray. The chicken will be done once the internal temperature reaches 165 degrees. Let the chicken rest for 10 to 15 minutes before carving or pulling the meat from the bone.
You can use the chicken in a variety of ways. You can eat it the way it is, put it on a bun, tortillas or even waffles. I usually make hand cut fries or garlic mashed potatoes as a side along with a salad or vegetable.
Do you have a dish you would like to have featured? Contact me. I’d love to hear from you!