This smoked beer can chicken is a juicy, flavor-packed whole chicken cooked upright on a beer can in a smoker using hickory wood. We use a soul food seasoning blend and a bold dry rub so the meat stays tender and smoky while the skin becomes golden and crispy.
Hey y’all — this is one of our favorite smoked chicken recipes. Marrekus has been making this beer-can (butt) chicken for years and it reliably delivers juicy, fall-off-the-bone meat, even in the breast.
Shred the chicken for sandwiches, soups, casseroles, salads, or enjoy it carved for a classic Sunday meal. The skin is a highlight: deeply seasoned, smoky, and delightfully crisp.
We recommend a beer can chicken stand for stability and even cooking. If you prefer not to use the beer-can method, try our grilled chicken leg quarter recipes for a similar flavor profile.
Smoked Beer Can Chicken is fun to make, full of flavor, and always a crowd-pleaser. Try it and enjoy the results.
What we love about this recipe
FLAVORFUL CHICKEN – Hickory smoke paired with our soul food seasoning and Cherry Cola dry rub creates deeply flavored, moist meat.
CRISPY SKIN – Smoking the bird upright lets heat circulate evenly, producing crisp, well-seasoned skin all around.
Ingredients
- Whole chicken (about 4–5 lb)
- Olive oil
- Soul Food Seasoning
- Fire & Smoke Society Cherry Cola seasoning (or similar dry rub)
- Can of lager beer
- Butter (melted)
- Hickory wood pellets
Equipment and Tools
- Pellet grill or smoker (or offset smoker, gas or charcoal grill set up for indirect heat)
- Meat thermometer
- Beer can chicken holder (optional but recommended for stability)
- Foil drip pan to catch drippings and prevent flare-ups
- Basting brush
- Kitchen shears for trimming and removing giblets
How to Make Smoked Beer Can Chicken
- Preheat smoker: Fill the pellet smoker with hickory pellets and preheat to 275°F.
- Prepare chicken: Remove packaging, pat dry, remove giblets, and trim excess fat or loose skin.
- Season: Rub the chicken with olive oil, then generously apply the soul food seasoning and Cherry Cola rub on the outside and under the skin where possible.
- Prepare the beer can: Open the can and pour out about 1/4 to 1/2, leaving roughly 3/4 full.
- Mount the chicken: Place the beer can on a stable surface or in a holder. Lower the chicken onto the can so it sits upright with the can inside the cavity. Ensure stability.
- Set up smoker: Put a drip pan on the lower rack and position the chicken upright on the grill grates.
- Smoke: Smoke at 275°F. When the breast reaches about 140°F, baste with melted butter.
- Continue cooking until the breast reaches 155°F and the thickest part of the thigh reaches 165°F. Expect 2.5–3 hours total, depending on size and smoker performance.
- Rest and serve: Remove the chicken carefully and let it rest 10–15 minutes on a cutting board before carving to allow juices to redistribute.
Note: Removing the chicken slightly before the target temperature lets carryover cooking finish it without drying the meat. Target carryover temperatures are about 165°F for breast and 175°F for thighs. For crispier skin, increase the smoker to 375°F for the final 20–30 minutes.
Recipe Tips
- Season under the skin: Gently lift the skin and rub seasoning directly onto the meat so flavor penetrates deeper.
- Use a stable holder: A beer can holder prevents tipping and helps even cooking.
- Adjust beer amount: Pour out some beer to prevent overflow and allow steam to circulate.
- Rest the chicken: Let the bird rest 10–15 minutes before carving to keep it juicy.
- Customize rubs: Try different spice blends to match your taste—this recipe balances savory and sweet notes but is flexible.
What to Serve
- Southern potato salad
- BBQ coleslaw
- Baked beans
- Mac and cheese
How to Store Leftovers
Refrigerate leftover chicken in an airtight container within two hours of cooking. To reheat, warm in a 350°F oven covered with foil until the internal temperature reaches 165°F. Microwaving works for quick reheats—cover and use short intervals to preserve moisture.
Leftover ideas:
- Chicken salad: Mix shredded chicken with mayonnaise, diced celery, and onions.
- Pulled chicken sandwiches
- Soups: Use shredded chicken in tortilla soup or creamy chicken and wild rice soup.
- Serve with Alabama white BBQ sauce for a tangy contrast.
Commonly Asked Questions
Taking the bird off at 155°F accounts for carryover cooking, which raises the temperature to the safe final target without overcooking, preserving juiciness.
Not strictly required, but a holder makes the chicken more stable and easier to position upright for even cooking.
📖 Recipe
Best Smoked Beer Can Chicken Recipe
Krysten Wilkes & Marrekus Wilkes
Ingredients
- 1 whole chicken about 4-5 pounds
- 2-3 tablespoons olive oil
- 2 tablespoons Soul Food seasoning
- 2 tablespoons Fire & Smoke Society Cherry Cola seasoning
- 1 can lager beer
- 3 tablespoons butter melted
- Hickory wood pellets
Instructions
-
Fill your smoker with hickory pellets and preheat to 275°F.
-
Remove the bird from packaging, pat dry, remove giblets, and trim excess fat or loose skin.
-
Coat the chicken with olive oil and rub the seasonings all over and under the skin where possible.
-
Open the beer and pour out about 1/4, leaving roughly 3/4 in the can.
-
Place the can on a stable surface or holder and set the chicken upright over it, ensuring it is secure.
-
Place a drip pan on the lower rack and position the chicken on the grill grates.
-
Smoke at 275°F. When the breast reads 140°F, baste with melted butter.
-
Continue cooking until the breast reaches 155°F and the thigh 165°F. Total time is about 2.5–3 hours.
-
Remove the chicken carefully and let it rest 10–15 minutes before carving.