|Nutritional Guidelines (per serving)|
|Servings: Serves 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||23%|
|Saturated Fat 5g||25%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This smoked version of the classic beer butt chicken recipe takes the temperature down so that the beer won't boil. The advantage is that the light steam will marinate and moisten the chicken while it slow roasts to perfection, in a smoky environment to further impart flavor.
- 1 whole chicken
- For Seasoning Rub
- 2 teaspoons mild chili powder
- 1 teaspoon onion powder
- 1 1/2 teaspoons salt
- For the Beer Can
- 1 can of beer
- 2 tablespoons chopped onion
- 2 tablespoons apple cider vinegar
- 3 cloves garlic, minced
Gather the ingredients.
Preheat smoker to 225 to 250 F.
Combine seasoning ingredients and rub all over chicken.
Open the beer and pour out (or better yet, drink) half of the can. Then, with a can opener, cut off the top of the beer can. Add onion, vinegar, and garlic to beer.
When the smoker is ready, place the beer in the middle of the rack.
Carefully place the chicken over the beer standing up. You might need to get a little creative to make it stand up properly. Make sure the beer can is completely covered by the chicken.
Smoke chicken for about 3 to 4 hours or until the internal temperature of both the thigh and breast reach between 165 and 170 F.
Once cooked, remove from heat and place onto a cutting board. Loosely tent chicken with aluminum foil and let rest for 7 to 10 minutes before carving.
- If you're looking for a different type of flavor, try using wine or soda, in place of the beer. We do recommend still using a metal can (canned wine is now readily available), as that will hold up to the heat that is given off from the grill.