Traeger Beer Can Chicken
This Traeger Beer Can Chicken is so easy to make! This whole chicken is rubbed down in a homemade dry rub and steamed with your favorite beer for juicy and tender meat! This dish can be made on any smoker or pellet grill.
Servings 5 servings
Calories 340kcal
Ingredients
- 4.5-5 pound whole chicken Ensure the giblets have been removed.
Homemade Dry Rub or any Store-Bought Rub
- 1 tablespoon olive oil Use enough to fully coat the chicken.
- 1 ½ tablespoons brown sugar or brown sweetener
- 2 teaspoons smoked paprika
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and pepper to taste
- 1 can of beer Use a 12oz can, but only half of the beer, so 6 ounces.
Instructions
- Preheat smoker to 225 degrees.
- Pat chicken dry. Remove all of the contents from the inner cavity.
- Drizzle the chicken with olive oil.
- Season the entire chicken and rub the spices into the skin.
- Place the half-full beer can on a sheet pan. Place the seasoned chicken over the beer can to insert the can into the cavity of the chicken. I use a sheet pan because it's easier to remove the chicken from the smoker, once it's hot.
- Place the chicken in the smoker. Smoke until the chicken until it reaches an internal temperature of 165 degrees. Cook time will vary based on the size of your chicken and can range from 3-6 hours.
- If you like crispy skin, when the chicken reaches 150 degrees of internal temperature, adjust the heat on the smoker to 350 degrees and cook the chicken until it reaches an internal temperature of 165 degrees.
- You will need to use a probe or meat thermometer to test. You always want to test the thickest part of the chicken, which is typically between the thigh and leg or breast. Ensure it reaches an internal temperature of at least 165 degrees. I usually test several areas of the chicken to be sure.
- Allow the chicken to rest for a minimum of 15-20 minutes prior to slicing to allow the juices to settle. If you slice too soon it will result in dry chicken. Be careful removing the can so you don't spill any beer.
Notes
- Feel free to season the chicken with any of your favorite rubs.
- Ensure the chicken is fully coated with spices. Add additional spices if necessary.
- You will need to let the chicken rest for at least 15 minutes prior to slicing. While the chicken rests, moisture is redistributed. back into the meat. If you slice into it immediately, the juice will run out and you will end up with dry chicken.
Nutrition
Serving: 1serving | Calories: 340kcal | Carbohydrates: 2g | Protein: 33g | Fat: 22g