Beer Can Chicken

  • Serving Size: 4
  • Difficulty

Essential Tools 
Meat Thermometer

1 whole chicken (5-6 pounds)
1 can of your favorite beer
3 cloves garlic, minced
Twist’d Q™ Smokin’ Applewood Master Rub (Currently in stores as American Royal Smokey Applewood Rub™)
2 chunks apple wood


  1. Heat your smoker to 275º degrees Fahrenheit/135º Celsius.
  2. Clean chicken thoroughly, inside and out. Remove any unwanted parts.
  3. Open the beer can and consume half of the beer (you don’t want to waste it), and add garlic to the remaining beer.
  4. Slide the chicken onto the can of beer, legs pointing down, so that the can supports the chicken upright (like a tripod).
  5. Generously apply the Smokin’ Applewood Rub.
  6. Place the can with the chicken on the bottom cooking grate (the chicken may be too tall for the top grate)
  7. Smoke chicken until cooked through. I recommend using an instant-read thermometer inserted into the thickest part of the thigh. When it registers to 175º degrees Fahrenheit/80º Celsius or to 165º degrees Fahrenheit/74º Celsius in the breast (roughly 2-3 hours), your chicken is done. You can tell it’s done when you see clear liquid coming out of where you probed it.
  8. Let chicken rest 10 minutes before carving.

Recipe by Smokin’ Hoggz BBQ

Ken Goodman Photography