[Beer can chicken is one of our favourite ways to cook a whole bird. There’s varying opinions on how well it works, but we’ve always found it to keep the chicken moist and flavourful, and most importantly, evenly cooked.
We recommend using a bullet smoker for this, where you can lower the grill down in the drum and give plenty of clearance for the lid.
We also use a beer like Sapporo, as the shape of the can is good for propping up the chicken.
- 1 Family size free-range chicken
- 1 can wheat beer (we use Sapporo, both for the tastes and the shape of the can)
- Lane’s Garlic2 rub
- Moonshine BBQ Chicken Rub
- Bunch of rosemary sprigs
- 1 lemon, quartered
- Clove of garlic, halved
- Herb butter (we use Organic Milk Co Thyme and Pepper infused)
- Lump charcoal (as always, we use Heat Beads)
Beer Can Chicken Method
- Prepare the smoker by adding a chimney of lit lump to a bed of unlit. Aim for a temperature of 350F
- Trim any excess fat from around the chicken cavity
- Loosen the skin from the breast by sliding your fingers under the skin
- Cut a few discs of butter and slide under the skin
- Season with a base of Garlic rub and a generous covering of Moonshine BBQ Chicken rub
- Empty 1/3 of the beer out of the can (and drink it if you like….), and add a few sprigs of rosemary, sliced garlic and lemon quarter to the can
- Drop your cooking grate to the lowest it can go in the smoker, and add a roasting tray to stabilise the can on the grate, and stand the can upright in the middle.
- Stand the chicken upright on the can and close the lid
- Check the chicken at 45 minutes for colour and begin basting with melted butter
- Begin checking for temperature. Chicken is cooked at 165F internal temp. Check the breast temp, and the thigh at the thickest part of the meat
- Remove the chicken and from the smoker by using heat proof gloves or a tea towel. Carefully remove the can from the cavity and discard.
- Slice and serve the chicken