Authoradmin

This Beer Can Chicken recipe will give your chicken a well balanced flavor of smoke, spices and a little heat to compliment that natural chicken flavor very well.

Yields1 Serving

 Whole Chicken(s)
 Wood: Apple Wood is recommended (but any fruit wood will be good)
 Olive Oil
 Beer (duh) and Beer Can Chicken Holder (if you have one)
BRINE RECIPE
 1 gal Water
 1 cup Kosher Salt
 ½ cup Worcestershire sauce
BEER CAN CHICKEN RUB

THE BRINE PROCESS
1

In a large pot, combine the Water, Sugar, Kosher Salt and Worcestershire sauce.

2

Bring the water to a boil and simmer until all the ingredients are dissolved.

After the simmer, get the water to room temperature by cooling the pot in the refrigerator or adding ice.

After the water is cool, insert the whole chicken(s) into a food safe container and make sure they are fully submerged.

3

Place the pot in the refrigerator overnight or a minimum of 4 hours.

4

After the brine time is complete, remove the chicken from the refrigerator and rinse them well.

THE SMOKING PROCESS
5

Apply Olive Oil to the Chicken(s). Place the chicken on over the beer can and the beer can chicken holder. NOTE: If you don't have a beer can chicken holder and you have 2 chickens, you an prop them up against each other directly on 2 cans of beer and this will work fine.

Generously apply the rub by sprinkling on evenly and patting into the chicken.

6

Get the smoker temperature to 225 Degrees.

7

If you are using a Big Green Egg or Kamado Joe, you will have the place setter in the smoking configuration with feet up. Take a foil pan and place 1 stick of butter in the pan. Fill the pan with 1 inch of water and place this between the place setter and underneath the grill surface.

This will add a nice butter moisture throughout the smoking process, creating additional flavor and moisture to the chicken(s).

8

Place the chicken(s) on the Smoker

9

Place the meat thermometer in the thickest part of the chicken breast.

10

Smoke until the internal temperature of the chicken(s) is 165 degrees.

This will take 4 - 6 hours depending on the size of the whole chicken(s).

THE RESTING PROCESS
11

Allow the chicken to rest at least 30 minutes before cutting and serving. This will allow the juices to settle down, adding much more flavor.

12

Slice and Serve!

CategoryCooking Method,

Ingredients

 Whole Chicken(s)
 Wood: Apple Wood is recommended (but any fruit wood will be good)
 Olive Oil
 Beer (duh) and Beer Can Chicken Holder (if you have one)
BRINE RECIPE
 1 gal Water
 1 cup Kosher Salt
 ½ cup Worcestershire sauce
BEER CAN CHICKEN RUB

Directions

THE BRINE PROCESS
1

In a large pot, combine the Water, Sugar, Kosher Salt and Worcestershire sauce.

2

Bring the water to a boil and simmer until all the ingredients are dissolved.

After the simmer, get the water to room temperature by cooling the pot in the refrigerator or adding ice.

After the water is cool, insert the whole chicken(s) into a food safe container and make sure they are fully submerged.

3

Place the pot in the refrigerator overnight or a minimum of 4 hours.

4

After the brine time is complete, remove the chicken from the refrigerator and rinse them well.

THE SMOKING PROCESS
5

Apply Olive Oil to the Chicken(s). Place the chicken on over the beer can and the beer can chicken holder. NOTE: If you don't have a beer can chicken holder and you have 2 chickens, you an prop them up against each other directly on 2 cans of beer and this will work fine.

Generously apply the rub by sprinkling on evenly and patting into the chicken.

6

Get the smoker temperature to 225 Degrees.

7

If you are using a Big Green Egg or Kamado Joe, you will have the place setter in the smoking configuration with feet up. Take a foil pan and place 1 stick of butter in the pan. Fill the pan with 1 inch of water and place this between the place setter and underneath the grill surface.

This will add a nice butter moisture throughout the smoking process, creating additional flavor and moisture to the chicken(s).

8

Place the chicken(s) on the Smoker

9

Place the meat thermometer in the thickest part of the chicken breast.

10

Smoke until the internal temperature of the chicken(s) is 165 degrees.

This will take 4 - 6 hours depending on the size of the whole chicken(s).

THE RESTING PROCESS
11

Allow the chicken to rest at least 30 minutes before cutting and serving. This will allow the juices to settle down, adding much more flavor.

12

Slice and Serve!

Flaming Rooster Smoked Beer Can Chicken Recipe
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2 Comments

  1. Chris Leonard April 18, 2020 at 10:45 pm

    Which model thermometer do you use?

    Reply
    1. admin April 20, 2020 at 6:14 pm

      I’ve been a fan of ThermoWorks products for years. However, I just started using the Meater+ product and love it!

      Reply

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