android apple arrow cart-big-outline cart-full check chef-hat all-grid bullseye lightbulb circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube

Hickory-Smoked Beer Can Chicken

Recipe from Weber's New Real Grilling™ by Jamie Purviance

  • People

    Serves 4

  • Prep Time

    15 mins

  • Dry Brining Time

    2 h

  • Grilling Time

    1:15 to 1:30 h

Ingredients
Instructions

the Ingredients

20151023095405 Nrg Poultry 24
  • 1 whole chicken, about 4 pounds
  • 2 tablespoons kosher salt

Rub

  • 2 teaspoons granulated onion
  • 2 teaspoons paprika
  • 1 teaspoon packed light brown sugar
  • ½ teaspoon freshly ground black pepper
 
  • 1 tablespoon extra-virgin olive oil
  • 1 can (12 ounces) beer, at room temperature

Special Equipment

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

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • 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.
  • Combine the rub ingredients.
  • Soak the wood chips in water for at least 30 minutes.
    Soak the wood chips in water for at least 30 minutes.
  • Prepare the grill for indirect cooking over medium heat (350ºF to 450°F). Keep the temperature as close to 400ºF as possible throughout the cooking time.
    Place a large foil pan on top of the Flavorizer bars, below the cooking grate. Fill it halfway with room temperature water. Prepare the grill for cooking over medium heat (400°F).
  • 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.
  • 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.
  • Drain and add two handfuls of wood chips to the charcoal or to the smoker box of a gas grill, following 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.
    Drain and add two handfuls of wood chips to the smoker box of a gas grill, following 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 an instant-read thermometer inserted into the thickest part of the breast (not touching the bone), registers 165°F, 1¼ to 1½ hours. After the first 15 minutes of cooking time, drain and add the remaining wood chips to the smoker box.
    Drain and add two handfuls of wood chips to the charcoal, following 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 an instant-read thermometer inserted into the thickest part of the breast (not touching the bone), registers 165°F, 1¼ to 1½ hours. After the first 15 minutes of cooking time, drain and add the remaining wood chips to the charcoal. 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.
    Transfer the chicken-on-a-can to the grill, balancing it on its two legs and the can like a tripod. Cook the chicken above foil pan, over medium heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the breast (not touching the bone), registers 165°F, 1¼ to 1½ hours.
  • Using tongs, grasp the bird and slide a sturdy, wide spatula under the beer can. Carefully transfer it in an upright position to a platter and let rest for 5 to 10 minutes (the internal temperature will rise a few degrees during this time). Using tongs to hold the chicken and paper towels to hold the can, give the chicken a little twist to loosen the can before trying to remove it. Carefully lift the chicken off the beer can, keeping the can upright to prevent the hot beer from spilling (the beer will be very hot). Discard the beer. Cut the chicken into serving pieces as desired. Serve warm.

let's Gear up

Recommended Tools

More Poultry recipes

You May Also Like