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Beer Can Chicken


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Beer Can Chicken


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Beer Can Chicken

If you’re looking to smoke a chicken, this recipe is nearly foolproof. A chicken looks funny sitting up inside the smoker, but the juicy results are no joke.


  • Prep Time : 10 min
  • Cook Time : 1 hour, 30 min
  • Ready Time : 1 hour, 40 min




  • 1 whole chicken
  • 1 recipe all-purpose rub
  • 1 can of beer


1 Take 2 tablespoons of the dry rub and rub it inside and all over the chicken.
2 Open the can of beer and remove half of the beer.
3 Carefully pour 1 teaspoon of dry rub into the beer can.
4 Prepare your smoker, following the instructions to get the temperature as close to 200° F as you can. Use apple wood if available, or hickory.
5 Insert the beer can into the body cavity of the chicken, and stand the chicken on the beer can in the smoker, using the legs for support.
Smoke for 1 ¼ to 1 ½ hours, or until an instantread thermometer inserted into the thigh reads 180° F.
6 Carefully remove the can with tongs before serving – the liquid inside will be very hot.

As seen in Joy of Kosher with Jamie Geller Magazine – (Bitayavon Summer 2012) – Subscribe Now.

About Steven Weinberger


Steven Weinberger is a serious amateur chef who thrives on challenging recipes. He is a three-time participant at the ASBEE/Kroger Kosher BBQ Competition in Memphis, TN and the Adult Pickle-Eating Champion for the 2010 event. He writes for a number of websites, including KosherBlog.net & CNN's Eatocracy.




2 Responses to Beer Can Chicken

  1. avatar says: sara chan

    Is there a way to make this in the oven?

  2. You’ll miss out on the flavor that wood smoke provides, but you can put it in an oven set to 325F for about an hour. Check for 180F in the thigh-meat to indicate doneness. Be careful removing the chicken from the oven, because any liquid left in the can will be boiling.

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