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Jun 6, 2013

Hickory-Smoked Beer Can Chicken Recipe from Weber's New Real Grilling™ by Jamie Purviance

Rating: 5 stars

19 Reviews

Serves: 4 // Prep time: 15 minutes | Dry brining time: 2 hours | Grilling time: 1¼ to 1½ hours | Special equipment: 4 large handfuls hickory or oak wood chips, church key–style can opener, instant-read thermometer

Grocery List

Meat / Poultry / Seafood

  • 1 whole chickens, each 4 to 5 lb

Oil and Spices

  • 1 tbsp extra-virgin olive oil
  • .5 tsp freshly ground black pepper
  • 2 tsp granulated onion
  • 2 tbsp kosher salt
  • 2 tsp paprika

Wine / Beer / Spirits

  • 1 cans beer (each 12 fl oz)

Other

  • 1 tsp golden brown sugar

Special Equipment

  • church key–style can opener
  • instant-read thermometer
  • 4 handfuls oak or hickory wood chips

Ingredients

  • 1 whole chicken, 4 to 5 pounds, neck, giblets, and any excess fat removed
  • 2 tablespoons kosher salt

Rub

  • 2 teaspoons granulated onion
  • 2 teaspoons paprika
  • 1 teaspoon packed golden brown sugar
  • ½ teaspoon freshly ground black pepper

  • 1 tablespoon extra-virgin olive oil
  • 1 can (12 ounces) beer, at room temperature

Instructions

  1. Sprinkle the salt evenly over the meaty parts of the chicken and inside the cavity (but not on the back). The chicken will be coated with a visible layer of salt. Cover with plastic wrap and refrigerate for 2 hours.

  2. Combine the rub ingredients.

  3. Soak the wood chips in water for at least 30 minutes.

  4. Prepare the grill for indirect cooking over medium heat (350° to 450°F). Keep the temperature as close to 400°F as possible throughout the cooking time.

  5. Rinse the chicken with cold water, inside and outside, to remove the salt, and then pat dry with paper towels. Brush the chicken with the oil and season all over, including inside the cavity, with the rub. Fold the wing tips behind the chicken’s back.

  6. Open the can of beer and pour out about two-thirds. Using a church key–style can opener, make two more holes in the top of the can. Place the can on a solid surface and then lower the chicken cavity over the can.

  7. Drain and add two handfuls of wood chips to the charcoal or put them in the smoker box of a gas grill, following the manufacturer’s instructions, and close the lid. When the wood begins to smoke, transfer the chicken-on-a-can to the grill, balancing it on its two legs and the can like a tripod. Cook the chicken over indirect medium heat, with the lid closed, until the juices run clear and an instant-read thermometer inserted into the thickest part of the thigh (not touching the bone), registers 160° to 165°F, 1¼ to 1½ hours. After the first 15 minutes of cooking time, drain and add the remaining wood chips to the charcoal or to the smoker box. If using a charcoal grill, replenish the charcoal as needed to maintain a steady temperature, adding 6 to 10 unlit briquettes after 45 minutes. Leave the lid off the grill for about 5 minutes to help the new briquettes light.

  8. Carefully remove the chicken-on-a-can from the grill (do not spill the contents of the beer can, as it will be very hot). Let the chicken rest for 10 to 15 minutes (the internal temperature will rise 5 to 10 degrees during this time) before lifting it from the beer can and carving it into serving pieces. Serve warm.

19 Reviews

Average Rating

Rating: 5 stars

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Rating: 5 stars

Jun 8, 2013

Kevin W

Two hours salt covered?

Drawing out the moisture. I don't think so.

Type of Griller

Intermediate

Would you recommend this recipe? NO

Rating: 5 stars

Jun 8, 2013

DLP P

Better Than Beer Can

Haven't tried with this barbecue sauce yet.

Million dollar tips;

#1 Don't use flimzy aluminum beer can. They don't hold their shape when trying to put them in the chicken. I use a Campbells soup can about 2/3 full. They don't bend and will usually stand with out a can holder.

#2 Use a heavy beer like Grain Belt

# 3 To remove can from bird after the waiting period.... Pick up the bird with large heavy duty tongs...hold over the sink...Stick a wooden spoon handle into the bird from the neck & tap until can falls into the sink. A safe easy way to decan the bird.

Type of Griller

Intermediate

Would you recommend this recipe? YES

Rating: 5 stars

Jun 8, 2013

Ed P

Beer Butt Chicken

Well for the first timer this was a very easily followed recipe. It all turned out just great. I did add some BBQ sauce about half way through the cooking time. This is certainly a keeper recipe for this household. Thanks Weber!! I will be trying some of the other recipes also.

Type of Griller

Beginner

Would you recommend this recipe? YES

Rating: 5 stars

Jun 11, 2013

Tony O

Easy Recipe; Great Taste

I found this recipe easy to follow and make and the chicken was incredibly moist, tender, and very flavorful!

I used Lazzari hardwood charcoal and soaked hickory chips in my 1998 Weber kettle with the side preparation table. Took just about an hour-and-a-half and smelled great the whole time. Mouthwatering!

I highly recommend this easy-to-do recipe. Definitely a do-over!

Type of Griller

Intermediate

Would you recommend this recipe? YES

Rating: 5 stars

Jun 23, 2013

Darren C

Great

I skipped the dry brine because the chickens that I purchased were floating in a chicken broth already. I didn't realize that when I purchased them. But, the final outcome was delicious anyway. That was the most juicy chicken I have ever cooked.

Type of Griller

Advanced

Would you recommend this recipe? YES

Rating: 5 stars

Jun 24, 2013

Brian F

Very easy, wonderfull flavour...even without the beer!

Wanted to try a whole bird on the OneTouch Gold and this seemed pretty strait forward. Skipped the "dry brine" as well as the beer can.

Set up the kettle with a full chimney's worth of lump charcoal with a water pan in the middle, placed the chicken in the center over the water. Had to add coal after about 30 minutes but then was able to maintain 375 no problem. Checked internal meat temps at 2 hours and it was more than done. Probably could have come off sooner but was still VERY moist after a rest. Delicious, flavorful, with a nice subtle kick of heat from the cayenne.

"We've never cooking chicken in the oven again!"

Type of Griller

Beginner

Would you recommend this recipe? YES

Rating: 5 stars

Jun 28, 2013

Kate R

Moist and Tasty

The chicken is moist and delicious. It was easy enough to do. I actually left the salt on it for 24 hours as my grill ran out of gas when I went to make it the first night. I do agree with the person who said the aluminum beer can is a bit flimsy. I did use it, but getting it from the grill to the sink was a challenge when the chicken was done. I will have to save a tin can to use for this purpose! I will be making this again, using different rubs. I usually buy a roast chicken a week, but with this easy, delicious, juicy recipe, I'll be making my own now.

Type of Griller

Intermediate

Would you recommend this recipe? YES

Rating: 5 stars

Jun 29, 2013

Lola S

HICKORY-SMOKED BEER CAN CHICKEN

I followed your recipe instructions step by step and ended up with a crispy skin and moist/tender meat, delicious. The salt application worked well. I avoided beer can problems by using a Rösle single canister I purchased sometime ago at Williams-Sonoma. It’s very sturdy, being made of stainless steel with a removable handle, easy to use and does not stick.

Type of Griller

Intermediate

Would you recommend this recipe? YES

Rating: 5 stars

Jul 8, 2013

Daniel M

Great Chicken

Delicious juicy chicken. I've had beer can chicken before but I think this was better than other recipes. I poked a few extra holes in the beer can which I think helped the juiciness. I also did the dry brine and had no issues. Will definitely use again.

Type of Griller

Intermediate

Would you recommend this recipe? YES

Rating: 5 stars

Jul 10, 2013

Rosanna B

OMG DELISH

This is a recipe that will be made over and over again. Can't wait to have a BBQ and impress our friends! It was perfect.

Type of Griller

Intermediate

Would you recommend this recipe? YES

Rating: 5 stars

Jul 20, 2013

Cindy W

Amazing Flavor

My husband and I had never tried a beer can chicken. We have your average Weber grill; nothing fancy! We separated the coals, added the hickory chips, and put the chicken in the middle of the grate. The chicken smoked for approximately one hour and it was moist, delicious, and full of flavor! We'll make this recipe over and over and over again, possibly trying turkey next time!
Thank you for this terrific recipe!

Type of Griller

Intermediate

Would you recommend this recipe? YES

Rating: 5 stars

Jul 26, 2013

Gloria W

Smokey Flavor

We loved the smokey flavor in the poultry. I used a small turkey and hickory wood chips. The turkey was moist and VERY flavorful. In Arizona it is too hot to use the oven in the summer, but it was great to cook the turkey on the grill.

Type of Griller

Intermediate

Would you recommend this recipe? YES

Rating: 5 stars

Sep 9, 2013

Agustin A N

Quote from friends: "Best chicken we've ever had"

I prepared this recipe as written, including the salt rub, camping and it came out wonderfully. There is no need to worry about pulling the moisture away with the dry brine. On the contrary, as excess water is pulled out, you are getting more room for the beer and spices to get into the chicken. The aromas were so enticing that we had people from the nearby site lots and cabin join us.

We accompanied it with grilled vegetables and lime-chipotle corn-on-the-cob and my friends (old and new) swore they would never roast wieners at camp again. Of course, they will but only if I'm not there. I used Sam Adams Lager and a beer can roaster (not just a vertical roaster).

We are doing this menu again on the 21 for tailgating. Go Bucks!

Type of Griller

Beginner

Would you recommend this recipe? YES

Rating: 5 stars

Sep 30, 2013

Joseph Q

Good but not my Favorite

I enjoyed grilling this chicken. I noticed that even keeping the temp. hovering right around 400 degrees like the directions say my chicken got done a lot faster than the directed time. Because of this I am sure that I somewhat overcooked the chicken. It was still good and the smoke flavor was really good. I should have used a dark or more full bodied beer though as I really didn't taste any of the flavor from the beer. All in all it was a good recipe to use my smoker box for my genesis grill.

Type of Griller

Intermediate

Would you recommend this recipe? YES

Rating: 5 stars

Jul 8, 2014

BEN M

Perfect!

I used a Weber recipe, but cooked this bad boy on a Big Green Egg, with Founders Brewing Centennial IPA. This served with a dinner role and bbq baked bean, was great. I followed all the directions, salt and all, and it worked awesome. My wife has put a for sale sign on my gas grill...

Type of Griller

Intermediate

Would you recommend this recipe? YES

Rating: 5 stars

Aug 16, 2014

Mark E

Very good poultry rub.

This is an outstanding rub recipe.
I've done beer can chickens for a long time now, and this rub recipe is my new go to rub for chicken. I use a mix of apple and pecan wood for my smoke. It's a winner.

I also use Weber 6689 Essentials Collapsible Poultry Roaster. With beer cans being made out of aluminum foil now days the 6689 keeps the can from getting crushed when you are putting the chicken on and taking it off. Also the 6689 folds up and fits in my grill cabinet nicely.

Type of Griller

Intermediate

Would you recommend this recipe? YES

Rating: 5 stars

Oct 16, 2014

Larry T

Very moist and tasty

This was one of the best chickens we've ever grilled. It was so moist and tender not to mention tasty. Instead of beer we used Sprite to avoid gluten and to give a zest of lemon-lime. We won 1st place in our annual family grill off contest. There were about 50 people taste testing and judging. There is no excess salt taste and it tenderized well. Got requests to do it again!

Type of Griller

Advanced

Would you recommend this recipe? YES

Rating: 5 stars

Oct 25, 2014

Hans K

Good chicken.

I tried it and we were amazed how good it tasted. The left overs made a great soup.

Type of Griller

Intermediate

Would you recommend this recipe? YES

Rating: 5 stars

Dec 5, 2014

Andy T

Great Beer Can Chicken

We just made the chicken for dinner this evening and it was excellent. I would be careful of the time as it took our chicken about an hour and it was done. I maintained the indirect heat at 400 degrees. I use the Weber gas Spirit three burner grill.

I purchased the Weber Collapsible poultry roaster to use for beer can chicken and it worked real well.

We will definitely use this recipe again.

Type of Griller

Intermediate

Would you recommend this recipe? YES

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Hickory-Smoked Beer Can Chicken

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