Whole Smoked Chicken

The origins of “beer can chicken” are somewhat disputed, but it is a method of cooking a whole chicken on a grill by placing a partially-filled can of beer in the chicken’s cavity before cooking. The beer can helps to keep the chicken moist and adds flavor to the meat as it cooks. It is typically cooked on a barbecue grill, although it can also be cooked in an oven.

There are a number of stories about the invention of beer can chicken, and it is likely that the method has been independently discovered by multiple people. Some sources credit the invention to the chef Paul Kirk, who popularized the method in the 1980s. Others claim that it was invented by a group of hunters in Texas in the 1950s. Still others attribute the invention to a group of home cooks in Missouri in the 1960s.

Regardless of who invented it, beer can chicken has become a popular and beloved barbecue dish, and it is enjoyed by people all over the world. It is easy to prepare and can be cooked on a grill or in an oven, making it a versatile and convenient meal option.

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5 from 1 vote

Whole Smoked Chicken

Whole smoked chicken beer can style using concentrated lemonade and brine d about 2 hours. You can use any liquid in the can lime, orange, cranberry, spices etc. Whatever I’m using in the can or stuffing in the cavity I over pack it to make sure the meat catches the flavor (most of it won’t stick). Smoked this one at 350 but Ideally smoking the chicken at 375 is better for a crispier skin.

For instance if you smoked it at 250 the skin will be thicker and softer. Still good just not a personal preference. If your not eating the skin then it doesn’t matter amiright? Kind of like how people prefer bacon crispy. Rely on getting an internal temperature of 165 in breast and let your smoke, can ingredients, stuffing, and/or injection work the meat.

Course Main Course

Style American, Southern

Prep Time 20 minutes

Cook Time 5 hours

Brine 2 hours

Servings 4

Calories 875kcal

Author Shawn

Ingredients

Chicken

• 5 lb whole chicken
• 12 oz concentrated lemonade (or your favorite)
• 3 tbs Biddy
• 3 tbs olive oil

Brine

• 6 cups water
• 3 tbs salt
• 2 tbs Biddy

USA - Euro

Instructions

• A few hours ahead of smoking in a large bowl mix up the brine.
• Take the concentrated lemonade can and set on counter.
• Take your chicken and wash inside and out under cold water.
• Submerge chicken in brine cover and refrigerate at least 2 hours.
• Get your pit smoking 350 to 375.
• Funnel concentrated lemonade into a beer can about .75 full.
• After chicken is brine d pull it and pat dry.
• Take olive oil and brush all over the bird.
• Sprinkle Biddy all over the oiled bird.
• Set the can of lemonade in a “beer can chicken holder”.
• Push the bird’s bottom over the can all the way into it keeping the can standing.
  
• Keeping the bird standing set it on top of the grill insert your thermometer probe where the point is in center of the breast.
• Cover and monitor the pit’s ozone 300 to 375.
• Your times will vary. Temperature stalled at 140 to finish in 2.5 hours. This one went a total of 5 hours before the internal breast temp hit 165.
• Get after it!
  

Notes

Notes
A beer can chicken stand helps a lot but not required if you can build a house of cards.
https://www.walmart.com/ip/Camp-Chef-Beer-Can-Chicken-Holder/7857645

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