What's Beer Can Chicken? Tony's question about beer can chicken seemed odd to us at first, until we realized that our 100 year old family patriarch had never watched how we cooked that chicken he so loved!
Simply put, it is one of the greatest ways to barbecue the world's favorite fowl! Also known as Beer butt chicken, and less indelicately as beer can chicken and chicken on a throne, it is fast becoming an American legend. He then observed, from his throne under the cabana, this simple method to the most succulent chicken ever. "Boys", he said, "that's the way I want my chicken from now on". He now asks us to make "drunken chicken". So be it! Why Beer Can Chicken...?
 The only other method that will give you a result close to beer can chicken on the grill, is smoking chicken in a meat smoker. This is covered in our "Smoking Chicken" page. But let's put that grill to use starting with...
The 6 Secrets to Beer Can Chicken Fame
You can review the "Cookin' Cousin's" secrets at our "6 Secrets to Smoking Meat".
Patience Low and slow is the real secret to great beer can chicken. We're talking temperatures of 230/250°F (110/121°C) for a couple of hours. This is not the fastest method, but the "bestest"! One 12oz. can-o'-beer Any beer will do, but why not buy your favorite? You need only half a can of brew for the bird! Beer can chicken holder This is not mandatory, but it certainly makes balancing the chicken (and can) on the grill a whole lot easier! You can get these great contraptions at most stores that sell barbecue accessories, but if you can't find one, try the one Gas Grill To cook beer can chicken on a gas grill, you will need at least a good two burner model. You will use the indirect heat cooking method. Charcoal Grill The bigger, the better! Of course, we're rather passionate about BBQ. A well made smaller kettle type grill (our very favorite is the Weber) Meat Try to buy fresh! A plump, 4-5 pound bird is best. See "6 Secrets to Smoking Meat" for more on this. Spices We use rubs on our birds, and enjoy putting together our own with these basic fresh ingredients:
Go to Secret #2 for more on this. Hardwood chunks/chips Use only hardwood for any barbecue like, Pecan Shallow baking pan Not mandatory, but much easier clean up and flare-up prevention. The pan can be placed on the grill, under the chicken, filled a 1/4 or so, of water. Smoker box, or pouch Some grills come with a Barbeque Smoke Box Oven/Grill thermometer We've learned not to rely on the "built in" ones. Our favorites are the Taylor Precision Classic Oven Thermometer Instant-Read probe type thermometer This is chicken! Be safe and ensure the meat has reached the ideal temperature of 160°F (71°C) in the breasts. We use the fast reading CDN Proaccurate Stainless Digital Thermometer. Tongs A good pair of tongs are indispensable when handling chicken. Long and strong is the secret, so we suggest the professional type Lodge Camp Dutch Oven 16-Inch Stainless Steel Tongs Insulated Food Gloves These things are fantastic for smoked chicken, or your roast! We love our insulated barbecue gloves Chimney Starter For the charcoal smoker folks this is the best way to start, and maintain, the coals. If you've never used one of these ingenious tools, you're going to love the experience! Our favorite top performer is the Weber Rapidfire Chimney Starter The chicken is first "rubbed", with a simple, dry, spice accented rub, and then smoked slow, with low indirect heat. All for that unforgettable tender, perfectly seasoned, eating experience! ...let's start with a classic rub recipe that will impart all of the flavors your drooling chops are hankerin' for. Do not let the simplicity of this basic rub fool you. It works great, and you can adjust the recipe (as the "pros" do) to make it "yours". Look at our "Dry Rub Recipes"page for other great recipes and ideas. Basic Rub Recipe For Beer Can Chicken Mix together thoroughly the following:
You can see other simple dry rub recipes that work wonders, at our dry rub recipes page. NOTE: Chicken should be always kept in the refrigerator (below 40°F/4.4°C) before preparation.
We leave the skin on our birds for the best flavor, and to keep it moist throughout the cooking period. If you must have skinless chicken, remove the skin after it is cooked. Drain half of the beer, using your favorite beer disposal method. Try a can opener to take the lid off. Failing that, pour the remainder (hopefully still half of a can) in a temporary container, cut the lid off and replace the beer. Or use an old "church key" to make a few more holes. Now, our beer can chicken recipe is a very forgiving roasting method, so you can have some fun experimenting with putting complimentary spices/herbs in the beer. Like what? How about a couple/three minced cloves of garlic and some cumin. Throw in some cayenne for a spicy effect and maybe some diced onion! Some folks even put a tablespoon of vinegar in the beer. If you do nothing to the beer, the chicken will still turn out fantastic!
NOTE: Please, if you use charcoal lighter fluid, allow the coals to burn to a gray ash coating. There are several better "fire-starters" on the market that will not taint the meat, or impart potentially dangerous chemicals to the food.
NOTE: Always use tongs or insulated food gloves! Never use the forked, sharp, pokey thing that seems to come with all backyard barbecue tool sets. It will pierce the meat and allow the juices to run out. With the temperature holding 230/250°F (110/121°C)...
You have time! If you have judiciously maintained the cooking temperature, you can leave your station several times before the bird(s) are done. When cooking beer can chicken on the grill, think 2-3 hours 'til end-of-shift. At the 2 hour mark, grab that instant-read meat thermometer and... - Check the chicken at the meatiest part of the breast, looking for 160°F (71°C) to be the magic number. Beer can chicken on the grill produces a wonderful, natural, smoke enhanced flavor. We do not cook beer can chicken with barbecue sauce as this interferes with the smoke absorption, and there goes your fame! Serve Em!... Carefully take your beautiful roasted beer butt chicken from the grill and let stand for at least 10 minutes. Very carefully remove the hot can of beer. Now, you are the chef, so pull a piece off of that beauty and try it! Yep! It just falls off of the bone. So, now you have done it. Whether your friends or family call it beer butt chicken, beer can chicken, or chicken on a throne, your backyard fame is secure! Let's eat!  Custom Search Return from "Beer Can Chicken" to "Home"
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we use.
, or a sturdy classic 
, will work great.
, 
, 
, etc., or a combination, to your taste. When it comes to smoking chicken, we found 
a little strong, but great!
for the wood chips, but if your cooker does not have one, just make an envelope/pouch from heavy-duty aluminum foil, and put a couple of handfuls of presoaked (in hot water for about 10-15 minutes), drained chips on the foil. Fold into an envelope/pouch shape, and poke several holes in the top to release the smoke.
or the 
It is the choice of many "pros" due to its accuracy and stainless steel construction. The only instant-read thermometer that that we know to be faster, and another choice of professionals (albeit rather expensive), is the 
, or the 
. Good tongs are important, but more often we use...
for fast, no-burnt-fingers, off of the grill to the platter, ease.
. Lot of chimney starters out there, but this is the champ.
