Beer Can Chicken Recipe

Beer Can Chicken Recipe

There's one method that's GUARANTEED to result in juicy, tender chicken on the smoker, and that's the Beer Can Chicken! Here's all you need to know about these drunken chickens, so you can cook them at home. Let's go!

You will need

  • 1 Whole Chicken (with the neck & giblets removed)

  • Squeeze butter / mustard / another sticky agent to help the rub stick

  • Kosmos Q SPG Rub

  • Kosmos Q Dirty Bird Rub

  • 1 can of your preferred beer (we used Coors Banquet Beer)

  • Some nifty stands to keep everything upright so you don’t have any spillage

The Prep

Let's get started! We've got two disposable roasting pans, our chickens (we're cooking 4 of them), and all of our ingredients within arm's reach. It is suggested you wear single-use gloves (nitrile, not latex or powdered ones) while handling raw chicken. Food safety is always important, but especially with poultry, we're taking a few extra steps to avoid cross-contamination. So, even with our gloves on, we're keeping one hand clean, so we can use it to pick up the cutlery and various ingredients.

So, after unpacking the birds, drain out any liquids, and place them in a roasting pan. Give them a good rub with your binding agent of choice (squeeze butter and mustard work great), making sure to cover all outside surfaces. Then season them generously with your rub of choice - one coat of Dirty Bird, followed by a lighter layer of SPG did the trick for us. Again, try to get the rub into the nooks and crannies of the chicken.

Now, depending on the chicken stands you use, they could either have room to pour some of the beer in or to shimmy the can itself into the stand. The OG redneck way of doing this is putting the open beer can directly into the chicken's cavity (hence the name "bird can chicken"), but balancing it on the smoker might be tricky for larger birds.

The Cook

Time to get smoking! Fire up your smoker, aiming for cooking at around 300ºF (149ºC). Once the cooker's good to go, place the drunken chickens over indirect heat, and let the smoke do its magic.

Now, once the beer can chicken has been cooking for about 1 hour, it's time to start monitoring its internal temperature for doneness. Use an instant-read digital thermometer to check in both the thigh and the breast. The chicken should be cooked to at least 165ºF (74ºC) to be safe.

Since the thigh is not as thick as the breast, it's going to be the last spot to hit the target temp - when that happens, pull the chickens off the heat.

The Payoff

Put the chicken in a clean roasting pan, and rest under a foil tent for at least 10-15 minutes. You can cut it, or our personal favorite: glove up, and pull the chicken like pulled pork! Then hit it with some of the rub used on the chicken previously, and then serve!

Enjoy the juiciest, tenderest smoked beer can chicken you have ever had the pleasure of eating!



Submit your own recipe. Embrace greatness.

Have you worked with Kosmos for a while, and come up with something even better? Many of our recipes are submitted by our wonderful customers, who come up with all sorts of ideas that we could never think of.

Go here to submit your own recipe. If accepted, you'll get 10% off the whole store.

Also in Recipes

Overnight Pork Butts on a Pellet Grill

Effortlessly smoke tender, juicy pork butts overnight on your pellet grill. Perfect for no-fuss, delicious BBQ. Wake up to mouth-watering aromas and ready-to-shred pork.

The EASIEST Overnight Pork Butts On A Pellet Grill EVER!

On today’s video, I’m showing you how to make the easiest, overnight pork butt you’ve ever made in your life! For this pork butt, we’re firing up the Traeger with hickory pellets, but you use whatever cooker, and pellets, you want, just make sure it’s ready to run at 225°F overnight. This video is perfect for beginners that are looking for an easy pork butt recipe. First, I’ll show you how I do a light trim, then we’ll apply a mustard binder, rub it up, and set it on the smoker. And, if you don’t want to trim the fat off, you don’t even have to do that! Seriously, it doesn’t get much easier than this smoked pork butt recipe. Even though we aren’t injecting these pork butts, I’ll tell you what I would use if we decided to. And make sure you’re paying attention because I’m showing you exactly how to rack these pork butts for the perfect smoke. Plus, if you’re smoking in the cold, I’ll tell you how I maintain the perfect temperature in my smoker. Once you’ve got the pork butts perfectly placed, shut the lid and don’t touch them for at least 12 hours. When that time is up, I’ll show you how to check the temp, get the perfect wrap, and we’ll finish up the cooking process. Once the pork butts are complete, we’ll shred it, make some killer sandwiches, and what doesn’t get eaten, we’ll store for later. Enough talking, let’s get to cooking.
5 Minute Brisket Chili on a Weber

Transform yesterday's brisket into today's feast with this 5-Minute Brisket Chili recipe! Breathe new life into leftovers for a quick, flavorful, and satisfying meal.

Everyone wishes that they could have award-winning competition BBQ at their backyard barbecue parties. With Kosmo’s BBQ, that's exactly what you'll have, every time.