Beer Can Chicken - 109

Beer Can Chick­en is all the rage and it should be. The chick­en comes out so incred­i­bly moist ever time and the method is as inge­nious as it is sim­ple. Oh, and it involves BEER! Stuff a half full can of beer up a chicken’s, er, cav­i­ty, smoke, and serve. But late­ly there are a thou­sand and one prod­ucts out there to improve beer can chick­en. Every gro­cery, hard­ware, and out­door sup­ply store has some sort of stand for beer can chick­en. Save the $12.95. All you real­ly need is a chick­en and one of these:

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For this demon­stra­tion, I actu­al­ly need­ed two, and a glass:

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Why the glass? Because not all 12 ounces are need­ed per chick­en so I don’t want to waste any of that won­der­ful Kräftig beer, so half of each can went into my mug. And I have two chick­ens, hence the need for a sec­ond beer can:

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NOW bring on the birds!

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I have two half emp­ty beer cans, one full beer mug and two chick­ens about to be vio­lat­ed in a most egre­gious man­ner.

Instead of a beer can stand, how about just a beer can and a chick­en with two good legs:

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Some peo­ple tuck the wings under them­selves, but I like a crispy wing. This is per­son­al pref­er­ence.

Pre­pare the grill for indirect/two zone grilling with a tar­get tem­per­a­ture of around 300. I used some Rock­wood Char­coal for this cook. Sim­ply the best char­coal there is. It’s avail­able at BBQ spe­cial­ty shops, inde­pen­dent gro­cery stores and butch­er shops in and around St. Louis.

That chick­en seems to be stand­ing up just fine with­out one of those lit­tle con­trap­tions. Some salt, pep­per and rub on one and some jerk paste on the oth­er and they are ready for my 300 degree grill and a chunk of pear wood for smoke:

Beer Can Chicken

In the close up, they sort of look like two peo­ple sit­ting on the stoop, bitch­ing about a hard day at work, instead of two birds on a grill:

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Now some of you are think­ing that you make a mean smoked chick­en and that no beer can is need­ed. I think this pic­ture shows you that you absolute­ly need the can:

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That’s 30 min­ut­ed in and the flu­id is drip­ping off the bird in rapid suc­ces­sion. The tip of that wing was drip­ping about every 3 sec­onds. The mois­ture is what makes beer can chick­en so great! And even though the can is up the cav­i­ty, as the chick­en smokes, the mois­ture from the beer steams out and coats the entire chick­en, con­stant­ly bast­ing it.

Here is how these two chick­en chums look about 30 min­utes:

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And here we are at 60 min­utes in, smoke rolling gen­tly from the grill:

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And at the 90 minute mark, smoked almost per­fect­ly:

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They still look like a cou­ple of old friends, hang­ing out and shoot­ing the smoke filled breeze. In fact, I think the one on the left is a lit­tle pissed at all the pic­tures I’m tak­ing. I think he just mooned me:

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The birds were a lit­tle over 160 degrees, so I pulled these two smoked poul­try pals and placed them off the heat while I grilled some corn so they could rest and let the juices redis­trib­ute through­out the birds:

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The only hard part is get­ting the cans out with­out call­ing a poul­try proc­tol­o­gist as the Kräftig cans are real­ly up there. It wasn’t all that hard. I used two pairs of tongs and with one I slid the butt of the bird off the cut­ting board and used the oth­er tongs to pull the can out. Sor­ry no pic­tures as I had a set of tongs in each hand mak­ing pic­ture tak­ing impos­si­ble.

I know some of you are look­ing for a recipe, but this is more about show­ing that you don’t need any extra equip­ment to make beer can chick­en oth­er than a can of beer and a chick­en. But if you want the recipe for those chick­ens above, check the recipe card below.

It all comes down to this, use what­ev­er rub, sauce, or glaze you like and then jam a can of beer up it’s, uh, cav­i­ty, and make a good smoked chick­en into the juici­est smoked beer can chick­en around.

Beer Can Chick­en
Recipe type: Entree
Cui­sine: BBQ
Prep time: 
Cook time: 
Total time: 
Serves: 4
The basics of Beer Can Chick­en which shows you don’t need one of those lit­tle stands for the chick­en. All you need is a chick­en and a can of beer
  • 1 whole roast­er chick­en, innards removed
  • salt
  • favorite rub or glaze (one had a rub the oth­er had a jerk glaze)
  • 1 can of beer
  1. Rinse the chick­en with cold water and pat dry
  2. Sprin­kle with salt
  3. Coat with the rub or glaze
  4. Open the beer, pour half into a mug and insert in the chick­en, open side up
  5. Place in 300 degree grill (along with a chunk of smoke wood) for about 90 min­utes or until the chick­en reach­es 165 degrees inter­nal tem­per­a­ture (go by temp and not time)
  6. Take it off the grill, remove the can and allow to rest for 10 min­utes and serve.
Scott Thomas

Scott Thomas

Scott Thomas, the Orig­i­nal Grillin’ Fool, was sent off to col­lege with a suit­case and a grill where he over­cooked, under­cooked and burned every piece of meat he could find. After thou­sands of fail­ures, and quite a few suc­cess­es, near­ly two decades lat­er he start­ed a web­site to show step by step, pic­ture by pic­ture, fool­proof instruc­tions on how to make great things out of doors so that oth­ers don’t have to repeat the mis­takes he’s made on the grill.
Scott Thomas

@GrillinFool­Porn abounds here. All meat, all the time!
Oh my wow! There is so much per­fec­tion right there! 😲✔️👍😎 . Video shot by the insane­ly tal­ent­ed @carlaocarvalho77 …… — 3 months ago
Scott Thomas

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