Smoked Beer Can Chicken is so good! Smoking beer can chicken on the weekend is a great way to have flavorful chicken all week for dinner prep. The skin is super crispy, and the meat is imparted with a smoky flavor. Both the white and dark meat fall off the bone as it is so tender.

You can just smoke one beer can chicken, but as Bruce always says, if you are gonna smoke one beer can chicken, you might as well smoke 3! If you make 3 you will have enough smoked chicken to make a few other easy weeknight meals. A few of our favorite are smoked chicken soup, chicken bacon ranch pizza, and king ranch chicken casserole!

Originally Published July 16, 2022

Modified April 5, 2025

Three Reasons You’ll Love This Recipe:

1. Flavorful and Moist Meat: The combination of seasoned butter under the skin and the steaming action from the beer and fruit ensures the chicken remains juicy and infused with rich flavors.​

2. Crispy Skin: Cooking at a consistent temperature with the butter rub results in a delectably crispy skin that enhances the overall texture.​

3. Versatile Leftovers: Preparing multiple chickens provides ample leftovers that can be used in various dishes throughout the week, such as smoked chicken soup, chicken bacon ranch pizza, and King Ranch chicken casserole.​

Smoking a whole chicken on a Big Green Egg typically takes 2 to 3 hours, depending on the size of the bird and the temperature you’re cooking at.

🔥 General Smoking Guidelines for a Whole Chicken on the Big Green Egg:

Temperature	Time Per Pound	Total Time for 4–5 lb Chicken
225–250°F	~45–60 minutes	~3 to 4 hours
300–325°F	~20–30 minutes	~1.5 to 2.5 hours

What you will need to make Smoked Beer Can Chicken:

• Whole Chickens: The main protein, providing ample servings and leftovers for additional meals.​

• Butter: Softened and mixed with seasonings to create a flavorful rub that keeps the chicken moist and enhances the taste.​

• Garlic Powder: Adds a savory depth to the butter rub.​

• Lemon-Pepper Seasoning: Imparts a citrusy zest and mild heat to the chicken.​

• Blackened Seasoning: Provides a spicy, smoky flavor characteristic of Cajun cuisine.​

• Beer: Creates steam inside the chicken, ensuring moist meat and adding subtle flavor.​

• Garlic Cloves: Infuses the beer with additional aromatic flavor during cooking.​

• Lemons: Adds a fresh, citrus aroma and flavor-optional!
  

• Additional Fruit (e.g., apples, limes, or oranges; 2 pieces, quartered): Enhances the aromatic profile inside the beer cans.​

• Apple Juice: Combined with beer to add sweetness and complexity to the steaming liquid.​

Steps to Prepare:

1. Prepare the Butter Rub:

   • Allow the butter to soften to a mixable consistency.​

   • In a bowl, combine the softened butter with garlic powder, lemon-pepper seasoning, and Blackened seasoning to form a seasoned butter mixture.​

2. Prepare the Chickens:

   • Place kitchen towels on the counter (or paper towels)to prevent slipping.​

   • Place chickens on the towels and remove any giblets or innards from the chickens.​

   • Pat the chickens dry with paper towels.​

   • Gently loosen the skin over the breasts and thighs, being careful not to tear it.​

   • Evenly distribute the seasoned butter under the skin of each chicken, covering the breast and thigh areas.​ If using lemon slices, slide a few under the skin with the butter.

   • Season the exterior of the chickens with additional lemon-pepper and Cajun seasoning.​

3. Prepare the Beer Cans:

   • Set up your smoker or charcoal grill and preheat to a temperature of 325°F (163°C).​

   • Place a rimmed sheet pan on the counter.​

   • Position three beer can chicken holders on the sheet pan.​

   • Open the beer cans and pour the contents into a large bowl.​

   • Add apple juice to the bowl with the beer.​

   • Using kitchen shears, carefully cut off the tops of the beer cans.​

   • Rinse the cans to ensure no metal shards remain.​

   • Place the cleaned cans inside the beer can chicken holders.​

   • Add two smashed garlic cloves and pieces of the quartered fruit (e.g., apples, limes, or oranges) into each beer can.​

   • Pour the beer and apple juice mixture into each can, filling to the top.​

4. Assemble and Cook:

   • Carefully position each chicken over a prepared beer can, ensuring they are securely seated.​

   • Place the chickens upright on the grill grate of the preheated smoker.​

   • Close the smoker lid and maintain a steady temperature of 325°F (163°C).​

   • After approximately 45-50 minutes, once the skin is browned, cover each chicken with aluminum foil to prevent over-browning.​

   • Rotate the chickens to ensure even cooking.​

   • Continue cooking for another 45-50 minutes, then rotate the chickens again.​

   • After a total cooking time of about 2 hours and 15 minutes to 2 hours and 30 minutes, check the internal temperature at the thighs. Once it reaches 170°F (77°C), the chickens are done.​

   • Remove the chickens from the grill and place them on a rimmed sheet pan.​

   • Cover the chickens with a large piece of foil and let them rest for at least 20 minutes before slicing.​

Storage Instructions:

• Refrigeration:

  • Allow the chicken to cool completely.​

  • Remove the meat from the bones and place it in airtight containers.​

  • Store in the refrigerator for up to 3-4 days.​

• Freezing:

  • For longer storage, place the cooled, deboned chicken in freezer-safe bags or containers.​

  • Label with the date and store in the freezer for up to 3 months.​

  • When ready to use, thaw in the refrigerator overnight.​

Side dishes to serve with Smoked Beer Can Chicken

• Old Fashioned Dressing
• Pasta House Italian Salad
• Curried Quinoa Salad

Now check out just a few of the meals you can make with the leftover smoked beer can chicken!

King Ranch Chicken Casserole

Chicken Bacon Ranch Detroit Style Pizza

Smoked Chicken Tortilla Soup

Beer Can Chicken on the Big Green Egg

Smoke 3 whole chickens on a Big Green Egg on Sunday, and have meals all week!

Print Recipe Pin Recipe Rate Recipe

Prep Time: 20 minutes minutes

Cook Time: 2 hours hours 15 minutes minutes

Total Time: 5 hours hours 15 minutes minutes

Course: dinner

Cuisine: American

Keyword: BBQ, big green egg, chicken, chicken, smoked meat, bbq

Servings: 24 pieces of chicken

Calories: 318kcal

Author: Bruce and Dina Miller

Equipment

• 1 16 inch tongs
• 3 Chicken stands
• 1 Grill
• 1 sheet pan
• Pyrex measuring cup with a spout

Ingredients

• 3 sticks butter
• 3 tablespoons garlic powder not garlic salt
• 3 tablespoons lemon-pepper seasoning
• 3 tablespoons blackened seasoning
• 3 whole chickens
• 2 lemons optional
• 3 16 ounce cans of beer
• 12 ounce apple juice
• 6 cloves garlic smashed
• 3 pieces of fruit quartered, can use apples, or limes, or oranges

Instructions

• Sit butter out to soften. You want butter just soft enough to mix, but not too soft. Place softened butter into a bowl, and add seasoning. Mix together to form a seasoned butter.
  3 sticks butter, 3 tablespoons garlic powder, 3 tablespoons lemon-pepper seasoning, 3 tablespoons blackened seasoning
• Using 3 kitchen towels, lay them on the counter. This will help keep chickens from slipping, and you can throw them in the wash afterward.  Remove gizzards, liver, and anything else inside chickens, and reserve for chicken stock, or toss. Rinse each chicken out with cold water until the water runs clear.
  3 whole chickens
• Place the chicken breast side down on the towels. Pat dry. Turn over. Work your hands up under the skin, being careful not to tear. You are making room for the butter and lemons. Turn chickens over and do the same on the other side.
• Take some of the herbed butter and lemon and work it under the skin, using the chicken skin to push it back further to the back. If using lemons, slide a few slices under the skin with the herbed butter. Repeat this process on all chickens, and then turn over and do the same on the other side of the chicken. Rub the remaining herbed butter over the skin on the breast side of the chickens. Be sure to wash your hands using soap between each step.
  2 lemons
• Place chickens in pans. We use one large pan for 2 of the chickens and one smaller pan. Generously crack fresh pepper over tops of chickens. Cover to seal with plastic wrap. Place in fridge for at least 3 hours, and can be done overnight.

Instructions for preparing smoker and beer cans:

• Prepare your charcoal in your smoker.

  While the coals are getting to the right temp, get your beer cans ready.
• Place a rimmed sheet pan on the counter. Place 3

  beer can chicken holders on the sheet pan.
• Open the beer and pour it into a large pyrex handled bowl. Add apple juice. Cut off the tops of the beer cans using kitchen sheers. Rinse out the beer cans to make sure there are no metal shards inside or out. Place the cans inside beer can chicken holders.
  3 16 ounce cans of beer, 12 ounce apple juice
• Add 2 of the smashed garlic cloves to each of the beer cans. Cut any old fruit you have, like apples, limes, lemons, or oranges into quarters and place inside the beer cans. Pour some of the beer apple juice mixture into each can.  Fill to the top. This may take a few times as you wait for foam to settle.
  6 cloves garlic, 3 pieces of fruit
• Put your wood over the hot coals. Put your plate setter over the coals, and put the foil pan on the plate setter. Fill it with the rest of the beer, apple juice mixture. Put grill grate over that. Place chickens on the grill and close grill. You want to keep the temperature at 325 F.

Instructions for smoking the chickens

• Bring chickens out of the fridge. Unwrap chickens and place them over each beer can, so they are standing up.
• At the 45-50 minute mark, skin will be brown. At this point cover each chicken with foil, and rotate chickens. Rotate chickens 1 more time at 45-50 minute mark. After rotating 2 times, and smoking chickens for a total of 2 hour and 15 minutes to 2 hours and 30 minutes check for an internal temperature on the thighs of 170. Once this is reached, remove chickens from grill onto a rimmed sheet pan and bring into house and set on stove.
• Cover all 3 chickens with large piece of foil. Chickens will continue to finish cooking. Allow chickens to rest for at least 20 minutes before slicing.
• We break down all the chickens for serving that night, and to store in fridge for the rest of the week. We remove the skin and the bones and keep the breasts and tenders intact. The smoked chicken can be kept for a week in the refrigerator. If not using the meat that week, place in freezer bags and seal. Will keep in freezer for 3 months.

Nutrition

Serving: 1piece of chicken | Calories: 318kcal | Carbohydrates: 4g | Protein: 17g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 112mg | Sodium: 247mg | Potassium: 235mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 1163IU | Vitamin C: 7mg | Calcium: 21mg | Iron: 1mg

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