A juicy, smoky, incredibly tender whole chicken perched on a beer can for maximum moisture and flavor. This is backyard BBQ at its absolute best—crisp skin, bold aroma, and unbelievably succulent meat.
For the Chicken
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1–2 whole chickens (3½–5 lbs each)
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2 tbsp olive oil
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1 can of beer per chicken (½ full—drink or pour out the top half)
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2–3 garlic cloves (optional, dropped into the beer can)
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Optional aromatics for inside the cavity:
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Lemon wedge
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Rosemary sprig
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Onion chunk
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Dry Rub (Bold BBQ-Style)
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1 tbsp smoked paprika
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1 tbsp brown sugar
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2 tsp garlic powder
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2 tsp onion powder
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2 tsp kosher salt
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1 tsp black pepper
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1 tsp chili powder
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1 tsp dried oregano
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Optional heat: ½ tsp cayenne or chipotle powder
Wood Chips
🔥 INSTRUCTIONS
1. Prep the Chickens
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Pat chickens very dry—this ensures crisp skin.
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Rub outside with olive oil.
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Coat generously with dry rub on all sides, including under wings and inside cavity.
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Let rest 20–30 minutes while preparing smoker.
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High-value tip: Let them rest in the fridge overnight for deeper flavor and drier skin.
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2. Prep the Beer Cans
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Open each beer and pour out (or drink!) about half.
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Poke one or two extra holes in the top for more steam flow.
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Drop in 1–2 garlic cloves or a lemon slice for added aromatics.
3. Position the Chickens
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Place chicken cavity over the beer can so it stands upright.
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Use the legs as a “tripod” if needed.
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Stabilize carefully—once upright, they’ll stay steady in the smoker.
4. Smoke the Chickens
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Preheat smoker to 250°F (121°C).
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Add wood of choice.
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Place upright chickens in smoker, uncovered.
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Smoke 3–4½ hours, depending on size:
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Target internal temps:
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165°F (74°C) in breast
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175–180°F (80–82°C) in thigh
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Do not baste—letting the skin dry helps crisping.
High-value tip:
Spritz lightly with apple juice or cider vinegar AFTER the first 90 minutes for extra shine and color (optional).
5. Crisp the Skin (Optional but Amazing)
If skin needs extra crisping:
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Raise smoker or oven to 375°F (190°C)
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Cook 10–12 minutes until skin is golden and tight.
6. Rest & Serve
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Carefully remove chicken from the beer can (use tongs + towel—VERY hot!).
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Rest 10–15 minutes before slicing.
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Carve and enjoy juicy, smoky, flavor-packed meat.
🍺 FLAVOR VARIATIONS
1. Lemon-Herb Beer Can Chicken
Add lemon zest + thyme + rosemary to your rub.
Use a light lager or citrus beer.
2. Spicy Cajun Beer Can Chicken
Use Cajun seasoning + cayenne.
Pair with hickory smoke.
3. Honey Mustard Beer Can Chicken
Glaze during last 20 minutes with:
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2 tbsp honey
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1 tbsp Dijon
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Pinch smoked paprika
4. Garlic Butter Beer Can Chicken
Brush chickens with melted garlic butter at the very end.
⭐ CHEF’S HIGH-VALUE TIPS
🔥 Loosen the skin gently over the breast and add a thin layer of seasoning underneath for insane flavor.
🔥 Use a water pan in the smoker for steady temperature & moisture.
🔥 Rotate chickens halfway if your smoker has hot spots.
🔥 Double-smoke technique: smoke 2 hours at 225°F, then finish at 300°F for crisp skin + smoky depth.
🔥 Add aromatics to the beer: garlic, herbs, lemon, even a splash of cider.
📌 PERFECT SIDES
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Smoked mac & cheese
- 2 whole chickens
- 3-4 cloves garlic
- A few cans of beer( 2 for the chickens, rest for you!)
- A good chicken rub (I use Emerald's chicken Rub, Stubbs BBQ rub is also great)
- paprika
- lemon pepper seasoning
Wash and pat dry the Chickens
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