This injected beer can chicken on the smoker isn’t just juicy - it’s got literal drip. Between the smoky crust and the flavor-packed injection, every bite is loaded with bold, mouthwatering goodness.
Start by prepping your injection mixture. In a shaker bottle, combine 1 cup of any beer you have available with 1/3 cup of Kosmo’s Q Cajun Chicken Injection. Shake or whisk it well until fully blended. Place your whole chicken in a disposable aluminum pan to catch any spills - this will get messy.
Using a meat injector, slowly inject the mixture into the thick parts of the bird: both legs, the thighs, and across the breast. The goal is to plump the meat from the inside with flavor and moisture. Once the chicken is fully injected, place it in the fridge uncovered for at least 1 hour. If you’ve got time, leaving it overnight will give you even better results.
When you’re ready to cook, take the chicken out and gently pat it dry with paper towels. Then season generously, starting with a base layer of Kosmo’s Q Double Pepper Dirty Bird rub, followed by a coat of Beer Can Chicken rub. Make sure to cover every part of the surface, including under the wings and around the cavity.
Grab your chicken stand and fill its reservoir with beer. If you don’t have a stand, a half-full beer can (about 2/3 full) will work just fine. Carefully slide the chicken onto the stand or can so it sits upright. This lets the heat circulate evenly and gives you that classic beer can chicken posture. Give the bird a final touch-up with seasoning to catch any missed spots.
Preheat your smoker to 300°F (150°C) and toss in a chunk of cherry wood for color and flavor. Once your smoker is up to temp, place the chicken on the grate and close the lid. Let it smoke undisturbed for about an hour, then start checking internal temps. You’re aiming for 165°F (74°C) in the breast and the thighs. The breast usually gets there first, so double check the thighs before pulling it off the heat. Be very careful when removing the chicken-remember there’s hot liquid inside!
Let the chicken rest for 10 minutes after you take it off the smoker. This gives the juices time to settle and keeps every bite succulent. The skin should be golden with a deep, smoky aroma, and the meat inside infused with bold Cajun flavor from the injection. Use kitchen shears or a sharp knife to carve - start with the legs and thighs, then move on to the breasts and wings.
Serve it as-is, or better yet, drizzle on some Kosmo’s Q Cherry Habanero BBQ sauce for a sweet and spicy kick that takes it over the top. Whether you’re feeding family or hosting a backyard hang, this injected beer can chicken on the smoker is a winner. Crispy skin, juicy meat, and a little fire in every bite - BBQ doesn’t get better than this.
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