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RECIPE
10 INGREDIENTS10 STEPS3HR

Beer Can Chicken

5.0
3 Ratings
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How to BBQ Right
Dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
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Whole chickens are inexpensive; so cooking them makes it easy on the pocket and good for practice. Also the flavor of a whole smoked bird is hard to beat… and these just look cool sitting up on a beer can.

3HR

Total Time
How to BBQ Right
Dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
Ingredient List
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12 fl oz
Beer
to taste
Killer Hogs BBQ Rub
1/4 cup
Butcher BBQ® Bird Booster Original Injection
1 cup
2 cups
Water
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Nutrition Per Serving
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CALORIES
301
FAT
10.4 g
PROTEIN
37.6 g
CARBS
8.0 g

Directions

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Step 1
Remove the Whole Chicken (1) from the packaging. Most chickens are packed with giblets so remove these from the cavity. Rinse the bird under cool water and pat dry. Place the whole chicken on a platter for seasoning.
Step 2
Mix the Salt (1 cup), Granulated Garlic (1/2 cup), Ground Black Pepper (1/4 cup), Dried Parsley (1 teaspoon) and Dried Oregano (1 teaspoon) in a bowl and store in an airtight container.
Step 3
Spray the outside of the skin with a light coating of Vegetable cooking spray and sprinkle All Purpose rub on the outside.
Step 4
Add a layer of Killer Hogs BBQ Rub (to taste) to the outside of the chicken. Be sure to sprinkle both Rubs inside of the cavity as well.
Step 5
The bird booster is Water (2 cup) to Butcher BBQ® Bird Booster Original Injection (1/4 cup). Whisk these ingredients in a bowl and it’s ready to use.
Step 6
To inject the beer can chicken hit each breast 3 or 4 times just off the breast bone. Move the needle to the lower side of the breast and pump injection down the bottom side. Move down to the legs and stick it a couple times and then go in through each thigh.
Step 7
Pour out (or drink) about ¼ of the Beer (12 fluid ounce) and open up the top a little so steam can escape. Balance the chicken on the beer can, you can optionally use a vertical beer can chicken rack that will hold the beer can and support the chicken.
Step 8
Once the chicken is sitting on the can, it’s ready to go on the smoker. The cooking temperature I use for smoked chicken is 300 degrees Fahrenheit (149 degrees Celcius). Once the smoker is running at 300 degrees Fahrenheit (149 degrees Celcius), place the beer can chicken on the pit and close the lid. It will take about 2 hours depending on the size of the chicken.
Step 9
After 1 hour of cooking insert the probe into the thickest part of the thigh and keep an eye on the temperature. Chicken is done when it hits 175 degrees Fahrenheit (79 degrees Celcius) in the thigh and 165 degrees Fahrenheit (73 degrees Celcius) in the breast. You’ll want to be sure to check both areas before removing it from the smoker.
Step 10
Carefully remove the chicken from the smoker and let it rest for at least 10 minutes before cutting into it. Serve and enjoy.

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Nutrition Per Serving
Calories
301
% Daily Value*
Fat
10.4 g
13%
Saturated Fat
2.1 g
11%
Trans Fat
0.0 g
--
Cholesterol
141.7 mg
47%
Carbohydrates
8.0 g
3%
Fiber
2.0 g
7%
Sugars
0.1 g
--
Protein
37.6 g
75%
Sodium
30193.1 mg
1313%
Vitamin D
--
--
Calcium
72.8 mg
6%
Iron
5.5 mg
31%
Potassium
130.9 mg
3%
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