Ready to take your grilling game to the next level? Dive into the world of Smoked Beer Can Chicken (Without The Beer)! Initially skeptical, I couldn’t resist trying this recipe, and now, I’m hooked. The simplicity of preparation combined with the incredible flavors makes this dish a must-have for any barbecue enthusiast. Picture crispy skin, moist and tender meat infused with a fruity twist from apple juice. With just three ingredients and easy smoking techniques, you’ll have a show-stopping meal in no time.
Don’t miss out on the fun and flavor of this smoked chicken sensation!
INGREDIENTS FOR SMOKED BEER CAN CHICKEN (WITHOUT THE BEER)
- 1 – 5 pound whole chicken
- 1 cup chicken rub
- 2 cups apple juice
DIRECTIONS FOR MAKING SMOKED BEER CAN CHICKEN (WITHOUT THE BEER)
Elevate your grilling game with these directions for making Smoked Beer Can Chicken (without the beer). Infuse your chicken with smoky goodness using your favorite marinade or rub, then expertly smoke it to juicy perfection, delivering a flavor-packed dish that’s sure to impress without the beer.
1. Bring your offset smoker to temperature
You will want to maintain a temperature of roughly 250 degrees throughout the smoking process.
2. Prepare the chicken
Take the chicken out of the refrigerator and bring your chicken to room temperature. Rinse the chicken in cold water and pat dry with paper towels. Rub the chicken all over with the rib rub, covering all parts and nooks and crannies of the chicken.
3. Prepare the smoking set-up for the chicken
Place the wire cooking rack into the aluminum pan and pour in the two cups of apple juice.
4. Place the chicken on the chicken roaster stand
Push the chicken roaster stand through the chicken’s body cavity until it comes through the neck opening. The chicken will sit comfortably by settling onto the base of the stand. Place the chicken into your smoking set-up.
5. Place the chicken on your offset smoker
Smoke the chicken at roughly 250 degrees for 3½ to 4 hours or until the internal temperature of the chicken in the widest part of the breast is 165 degrees.
6. Remove the chicken from your offset smoker
Cover the chicken with foil and let it rest for 15 minutes. Carefully remove the chicken from the chicken roaster stand and carve the chicken.
VARIATIONS AND SUBSTITUTIONS FOR BEER CAN CHICKEN (WITHOUT THE BEER)
- Experiment with Poultry: Try ducks, game hen, quail, partridge, or pheasant for a twist on the classic chicken roaster recipe. Note: Turkeys are too large for the chicken roaster holder.
- Juice Options: Use any fruit juice you prefer, such as apple, orange, grape, grapefruit, pineapple, or cranberry, to enhance the flavor of your poultry.
- Varied Wood Types: While hickory or mesquite wood is common, consider using fruit woods like apple, cherry, peach, pear, or plum for a different smoke flavor profile.
- Bonus Tip: Don’t forget, beer can also be a flavorful addition to your smoking process!
TIPS AND TRICKS FOR BEER CAN CHICKEN (WITHOUT THE BEER)
- More Apple Juice: Keep the aluminum pan filled with apple juice throughout the smoking process to maintain moisture and flavor.
- Spray with Apple Juice: Periodically spray the chicken with apple juice to keep the exterior moist and add a hint of sweetness.
- Rotate Pan: To ensure even cooking, rotate the aluminum pan every 30 minutes, as the side closer to the firebox cooks faster.
- Protect Skin with Foil: Prevent the skin from darkening too much by draping aluminum foil around the chicken where it’s closest to the heat source, especially if using paprika-heavy rubs.
- Raise Temperature: Towards the end of smoking (after 3 hours), if the chicken’s internal temperature is below 165°F, increase the firebox’s wood to raise the smoker’s internal temperature for roasting, ensuring thorough cooking without over-smoking. Monitor the chicken’s temperature closely.
