Description – Smoked Beer Can Chicken – perfect beer can chicken recipe for your Traeger (or any type of smoker) and so easy to make! The flavor is amazing! Dry Rub:
- 1 tablespoon kosher salt
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 1 tablespoon dried oregano leaves
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground ginger
- 1/2 teaspoon ground cumin
- 1/2 teaspoon coriander
Beer Can Chicken:
- (1) 4-5 pound whole roasting chicken
- 1 can of beer * (see notes)
- (optional) 1/4 cup melted ghee or butter
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- Prep Dry Rub: Combine Dry Rub ingredients in a small bowl. Set aside.
- Prep Smoker : Turn on smoker according to manufacturer’s instructions and set to 225 degrees F.
- Prep Chicken : Remove any gizzards from the inside of the chicken and then pat dry with a clean paper towel. Rub dry rub all over chicken ensuring you get it into every nook and cranny.
- Insert Beer Can: Open can of beer and carefully place the top of the beer can inside the cavity of the chicken, setting the chicken upright. Use kitchen twine to tie the legs together and try and tuck the wings in a bit.
- Cook : Place on the smoker and close. Let smoke for 1 hour – 1 hour and 30 minutes.
- Raise smoker temperature to 350 degrees F.
- Let cook for 1 hour – 1 hour 30 minutes, opening the smoker 2-3 times to quickly baste with melted ghee or butter (if you want).
- Remove + Rest: Remove when the internal temperature reaches 160-165 degrees F. and let rest 10 minutes (the internal temp will continue to raise during the time). Feel free to baste one more time as it is resting.
- Serve : Remove beer from the cavity and carve chicken.
At what temperature is chicken fully smoked?
Step 3: Smoke the chicken. – Open the smoker lid and place the whole, seasoned and trussed chicken on the smoker grill grates. Close the lid and smoke for 3½ hours. If desired, at this point, use a brush to baste the chicken with BBQ sauce, Increase the heat to 375°F to ensure a crispy skin.
- Cook for about 30 minutes more, or until the chicken reaches a safe smoked chicken internal temp (160°F and 165°F in the thickest part of the chicken breast; 170°F and 175°F in the chicken thighs).
- Remove the chicken from the smoker.
- Use foil to create a “tent” to keep the meat warm and allow it to rest for 10 minutes.
Using a carving knife to slice and serve, or shred the chicken for sandwiches, tacos, pizza toppings, and soups. Carson Downing
Can you smoke chicken 180?
- Preheat your pellet grill to 180-200°, on the smoke setting, if you have one.
- Liberally rub the chicken thighs with the homemade rub or your favorite dry rub.
- Place the chicken on the grill, skin-side up, and smoked for 30-120 minutes. The longer you smoke, the more intense the flavor will be, so adjust accordingly.
- After the smoke time, crank up the grill to 325° and place a temperature probe so you can track the temperature.
- Let the chicken cook until the internal temperature reaches 165°. Remove from the grill.
- Place a cast-iron pan on the stovetop with about 1/4 inch of oil in the bottom.
- Place the chicken thighs skin-side down in the pan and cook for 3-4 minutes until the skin is crispy.
Can chicken be a little pink?
Conclusion: – Cooking chicken properly is essential to ensure that it is safe to consume. To make sure that your chicken has been cooked through, use a reliable thermometer and check the thickest part of the bird registers at least 165°F (74°C). Additionally, keep an eye on your chicken while it cooks and consider using a meat thermometer or timer to help you track its progress.
- If your chicken still looks slightly pink after cooking then this does not necessarily mean that it’s undercooked and dangerous as long as it has been cooked for a sufficient amount of time at an appropriate temperature then it should be perfectly safe to eat.
- William Lariviere is a chef and restaurateur with over 25 years of experience in the food industry.
He is the owner and operator of Swartzsdeli.com, an online restaurant that specializes in gourmet sandwiches and salads, grill & smoke. He likes to share experience, food, recipes cooking knowledge as well as reviews about restaurant and kitchen products.
How long to smoke chicken at 210 degrees?
Meanwhile, Back to Our Chicken! – Add some hickory chips after an hour to give it more smoke. About 45 minutes to an hour after you add the soaked hickory chips, check the temperature of the chicken. If it’s reached the proper temps, it’s a done deal. Just like a good piece of beef, we also got to let the chicken rest for a little bit before cutting into it. The chicken will be so tender that it will easily fall apart. Friends and neighbors will be impressed when you tell them how you prepared this tasty chicken dish. It’s important that you share the food and the recipe with the others, ‘cause the world needs more good food and more good people! Check out the video below to watch us cook our little chicken. Enjoy!
- 3 tablespoons light brown sugar
- ½ tablespoon coarse ground pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 tablespoons smoked paprika
- 1 teaspoon ground mustard
- 1 teaspoon cumin
- ½ teaspoon cayenne pepper
- 3 ½ lb. whole chicken
- Olive oil
- Add about 2 handfuls of wood chips to a bowl of water and soak for about 3 hours. You can use the wood of your choice such as hickory, mesquite, oak or a fruit wood.
- Mix all the dry ingredients together in a small bowl.
- Pat the chicken dry with paper towels. Generously rub all sides of the chicken with olive oil. Generously rub the seasoning mixture all over the chicken.
- Place the chicken in your smoker and smoke at 210 to 220 degrees for about 1 hour.
- Drain the soaked wood chips from the water and add to the smoker for extra flavor. Continue smoking about 45 minutes or until the breast temperature is about 170 degrees F and the thickest part of the thigh is 180 degrees F.
- Remove from the smoker and lightly cover with tinfoil. Let rest about 5 minutes. Cut and serve warm.
If you’re smoking a 5+ lb. chicken increase your smoking time by roughly 1 hour. For this recipe we used the Pit Barrel Cooker with hooks.
Should you wrap chicken when smoking?
Do You Wrap Chicken in Foil When Smoking? – You don’t wrap chicken in foil during smoking. Once cooked and removed from the smoker, make sure to wrap the meat in foil and rest for 20 minutes. This allows the juices to redistribute, so the chicken is more flavorful.