Beer Can Chicken

Name: Beer Can Chicken
Total time: 3 h
Ingredients: 12 g Paprikapulver süß; 8 g Brauner Zucker; 5 g Knoblauchpulver; 4 g Zwiebelpulver; 4 g Schwarzer Pfeffer gemahlen; 10 g Salz; 1 g Cayennepfeffer; 2 g Getrockneter Thymian

SmokingPoultryHot SmokingMedium3-4 hrs74-76 °C170-190 °CBeech + Apple

A whole chicken is smoked upright on a half-full beer can, steaming the meat from the inside while crisping the outside. The combination of smoke and beer steam results in exceptionally juicy meat. A classic BBQ highlight for beginners and experienced pitmasters alike.

Ingredients(for 1 kg)

Sweet paprika12 g

Brown sugar8 g

Garlic powder5 g

Onion powder4 g

Ground black pepper4 g

Salt10 g

Cayenne pepper1 g

Dried thyme2 g

Instructions

Preparation

15 min + 1-12 hrs resting

Pat the chicken dry. Mix rub ingredients and coat the chicken inside, outside, and under the skin. Cover and rest in the refrigerator.

Preheating the smoker

30 min

Preheat smoker to 170-190 °C. Use beech as the base fuel and add apple wood chunks for smoke. Prepare the indirect cooking zone.

Smoking

3-4 hrs

Place the half-full beer can in a drip tray. Slide the chicken over the can so it stands upright. Smoke in the indirect zone at 170-190 °C until a core temperature of 74-76 °C is reached in the thickest part of the thigh.

Resting & Serving

10 min

Carefully remove the chicken from the can (caution: hot liquid!). Rest for 10 minutes, then carve and serve.

Pro Tip

Place the beer can and chicken in a stainless steel drip pan to catch rendered fat and keep your smoker clean.

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