Traeger Smoked Beer Can Chicken

Smoked Beer Can Chicken sitting on a beer can after smoking in a Traeger pellet grill.

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5 from 3 votes

Traeger Smoked Beer Can Chicken

Make the most juicy and tender Traeger Smoked Beer Can Chicken you've ever tasted with this easy pellet grill recipe.

Prep Time20

Cook Time2 30

Total Time2 50

Course: Main Dishes, Smoker

Cuisine: American

Servings:

Calories: 208kcal

Author: Debi Morgan | Quiche My Grits

Equipment

Ingredients

Chicken Dry Rub

2 cups brown sugar
¼ cup instant coffee granules
2 teaspoons burger seasoning
1 teaspoon salt
1 teaspoon steak seasoning
1 teaspoon onion powder
1 teaspoon smoked paprika
½ teaspoon garlic powder

Beer Can Chicken

2 whole chickens (4 pounds each)
2 Tablespoons olive oil
2 cans beer, any type (12 ounces each)

Instructions

In a large bowl, mix dry rub ingredients together.
2 cups brown sugar, ¼ cup instant coffee granules, 2 teaspoons burger seasoning, 1 teaspoon salt, 1 teaspoon steak seasoning, 1 teaspoon onion powder, 1 teaspoon smoked paprika, ½ teaspoon garlic powder
Rinse chickens under cool water. Discard any gizzards inside. Pat chickens dry with paper towels.
2 whole chickens
Place whole chickens on a sheet pan and drizzle with olive oil. Rub oil into the skin of each chicken.
2 Tablespoons olive oil
Sprinkle dry rub over chickens, rubbing into every nook and cranny with your hands.
Pour half of both beers into a glass. (Drink the beer or share with a friend). Insert the half-full beer cans into the cavity of the chickens so they will be sitting up on the cans.
2 cans beer, any type
Preheat smoker to 225 degrees. This is the starting temperature to get a nice smoked flavor. Use hickory or apple pellets for best results.
Place chickens (with cans inserted) directly on the grill grate of the smoker and close the lid. You can also put them on a cast iron skillet or sheet pan.
Smoke chickens for 1.5 hours, then turn up the temperature to 350 degrees and smoke about 1 hour more until the internal temperature reaches 165 degrees between the breast and the thigh.
At 165 degrees F, remove chickens from smoker and place on a cutting board. Use rubber gloves to take chickens off of beer cans and let them rest for 15 minutes.
Carve as you would a rotisserie chicken. Cut off legs first, then thighs and wings. Cut through the base of the chicken horizontally to remove breast meat and slice as desired.

Notes

Smoking 2 chickens is as easy as smoking 1, and you'll have more leftovers for chicken salad!
Only smoking 1 chicken? Just half the recipe.
If your chicken weighs over 4 pounds, you'll need to cook it longer. Cook to temperature not time. Chickens must reach 165 degrees F between the breast and the thigh bone to ensure it's done.
Grill times can vary depending on type of smokers, outdoor temperature and humidity, so check the temperature frequently after 2 hours of cooking time.
Cranking up the heat to 350 degreess F after 1.5 hours helps the skin get crispy and prevents rubbery chicken.
Use rubber gloves when removing beer can and cutting chickens because they will be scorching hot.
Don't cover the chickens with aluminum foil or you'll lose that crispy skin you worked so hard to get.

Nutrition