Smoked Beer Can Chicken | Tender Juicy Beer Can Chicken | Smoker Chicken

The combination of a delicious spice dry rub and a hard apple cider beer yields the most flavorful tender & juicy smoked chicken you've probably ever eaten. This beer can chicken is smoked on a pellet smoker but you can cook indirectly on a charcoal or gas grill as well. Beer can chicken can even be cooked in the oven.
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Spice Rub Recipe:
1/4 cup firmly packed brown sugar
1/4 cup sweet paprika
1 + 1/2 tablespoons freshly ground black pepper
4 tablespoons kosher or sea salt
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoons celery seeds
1 teaspoon cayenne pepper
1.5 teaspoons mustard powder
Combine all the ingredients in a mixing bowl and stir to blend together. Store the rub in an airtight jar away from heat or light. It will keep for at least 6 months. I like to put mine in a big empty spice jar and always have it on hand for cooking chicken.
What You'll Need for the Chicken:
2 Tablespoons soft butter cut into 6-8 chunks
Extra virgin olive oil for drizzling and rubbing over chicken
About 4 Tablespoons of the above spice rub to season the chicken
Smoker or Grill
Sittin chicken stand, beer can, or other safe vehicle to hold beer
Tin foil or sheet pan to catch chicken drippings
Directions for Prepping and Smoking/Grilling the Chicken:
Remove the packet of giblets from the body cavity of the chicken and set aside for another use.
Remove and discard the fat just inside the body and neck cavities.
Rinse the chicken, inside and out, under cold running water, drain, and blot dry inside and out with paper towels.
Separate the skin membrane from the chicken breast and place soft pats of butter on both sides of the chicken breasts making sure to smash them flat again the breasts if you can.
Sprinkle a generous amount of the rub inside the body and neck cavities of the chicken and under the skin of the breast.
Pour a small amount of Extra virgin olive oil on the bottom of the chicken and the bird all over on the outside and apply a generous amount of the rub. Turn chicken over breast side up and repeat making sure to get rub on the drumsticks and wings.
Pour the remaining 2 teaspoons of rub into your chicken stand or through the poked into a beer can holes. Make sure to pour about half the beer out if using a beer can. Don't worry if it foams up, this is normal. Insert the stand or beer can into the body cavity of the chicken and spread out the legs to form a sort of tripod.
Tuck the wing tips behind the chicken's back.
Heat smoker/grill to about 350. Stand the chicken up in the center of the hot grate, over the drip pan or tin foil and away from the heat. Cover the smoker/grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked to an internal temperature of the breast to 160-162 degrees, about 1 1/4 to 1 1/2 hours. We pull ours at about 162 and let finish cooking while it's resting.
Items Used for Making this Recipe:
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[@DZimmer000]

Hey Lady....Good thing you had a hockey stick to help save those poor baby ducks! By the way.... This is, by far, the best beer can chicken recipe on UA-cam! Nice work.
P.S. I like the white kitchen cabinets.

[@thekitchenprescription1821]

I had nothing to do with the hockey stick, but the ingenuity was top level genius I think. It helped us load the uncooperative scared ducklings into the net. Thanks for watching and paying attention to detail.

[@thekitchenprescription1821]

Please leave any questions or comments and I'll try to get to them as quickly as possible. Make sure you like and share this video as it helps UA-cam to share my video more. Thanks for watching and I'll see you soon with another recipe to share.