If you’re looking for the ultimate smoky, juicy, and flavor-packed chicken experience, you’ve come to the right place. As someone with deep Louisiana roots and years of dedicated recipe testing, I’ve perfected the art of creating truly unforgettable chicken, and this Traeger Beer Can Chicken recipe is a testament to that expertise. Forget dry, bland poultry; this method guarantees a chicken that’s bursting with savory, Southern-inspired goodness, cooked to tender perfection every single time. I’ve refined this recipe through countless trials so you can bypass the guesswork and go straight to enjoying a succulent, backyard-style meal that will impress everyone at your table.
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A perfectly juicy beer can chicken deserves equally delicious side dishes! Here are some of my top recommendations that complement the smoky flavor beautifully: Traeger Smoked Corn on the Cob, Smoked Sweet Potatoes, Traeger Smoked Mac and Cheese, and Smoked Baked Beans with Ground Beef.
Essential Ingredients for Traeger Beer Can Chicken
Crafting the perfect beer can chicken on a pellet grill starts with selecting high-quality ingredients and understanding how each contributes to the final masterpiece. Here’s a closer look at what you’ll need:
- Whole Chicken: Opt for a chicken weighing between 3.5 to 5 pounds. This size is ideal for fitting snugly over a standard beer can and ensures more even cooking. Always check the inner cavity to ensure the giblets (neck, gizzards, heart, liver) have been removed before cooking.
- Olive Oil: This acts as a crucial binder for your dry rub, helping the spices adhere evenly to the chicken’s skin. It also contributes to moisture and can assist in achieving that desirable crispy skin during the smoking process.
- Brown Sugar or Sweetener: A touch of sweetness in your rub helps create a beautiful caramelized crust on the chicken skin. It also balances the savory and smoky notes, adding depth to the flavor profile.
- Smoked Paprika: This spice is a game-changer for smoked chicken, amplifying the natural smoky flavor from the pellet grill and adding a vibrant, rich color to the skin.
- Chili Powder: Adds a mild, earthy warmth and a subtle kick, enhancing the overall savory profile without overpowering the chicken.
- Garlic Powder & Onion Powder: These aromatic powders are foundational to almost any great savory rub, providing a savory depth that penetrates the meat as it cooks.
- 1 Can of Beer (12 oz, half-full): The choice of beer can indeed influence the nuanced flavor of your chicken, so select one that complements your chosen seasoning. Light or medium-bodied beers, such as crisp lagers, pilsners, or mild ales, are often recommended because they add moisture and subtle flavor without dominating. My personal favorite is Boulevard Wheat, a local gem that consistently delivers. If you prefer a bolder flavor, a pale ale or IPA can be used, but be mindful that their stronger hop notes will impart a more pronounced taste. The beer’s primary function isn’t about the alcohol content; it’s to generate steam within the chicken cavity. This steam is what locks in moisture, ensuring an incredibly tender and juicy bird. Don’t feel pressured to buy expensive craft beers for this; a simple, affordable option works just as effectively for its steaming capabilities.
What is Traeger Beer Can Chicken?
Traeger Beer Can Chicken is a celebrated cooking method that combines the low-and-slow smoky goodness of a pellet grill with a clever technique to keep the chicken exceptionally moist. The process involves standing a whole chicken upright on a partially filled beer can, which is then placed on a smoker, grill, or even in an oven. As the chicken cooks, the liquid in the beer can heats up and produces steam. This steam circulates within the chicken’s cavity, infusing the meat with moisture and a subtle hint of beer flavor (or whatever liquid you choose). The upright position also allows the heat to circulate more evenly around the chicken, resulting in perfectly cooked meat and beautifully crisp skin.
To prepare for this method, simply open a standard 12-ounce can of beer and consume or pour out about half of its contents. You need roughly 6 ounces of beer remaining to generate sufficient steam. Carefully insert the half-full beer can into the chicken’s cavity, ensuring the chicken is securely balanced on the can and its drumsticks. This setup allows the chicken to cook vertically, promoting even heat distribution and maximizing the steam’s effect on the interior of the bird. The result is consistently tender, flavorful meat from bone to skin.
Dry Rub vs. Marinade: Which is Best for Beer Can Chicken?
When it comes to flavoring your chicken, both dry rubs and liquid marinades offer distinct advantages. For Traeger Beer Can Chicken, understanding their differences helps you choose the best approach to achieve your desired flavor and texture.
A dry rub is a blend of various dry spices and herbs that is applied directly to the surface of the food and massaged into the skin. This method is excellent for creating a flavorful crust and enhancing the natural taste of the chicken. My Dry Rub for Chicken recipe, a proven blend of chili powder, smoked paprika, garlic powder, onion powder, salt, and pepper, works exceptionally well for this beer can chicken, just as it does for my Dry Rub Chicken Wings. Applying the rub and letting the chicken rest, refrigerated, for 30 minutes to overnight (though completely optional) can allow the flavors to truly penetrate and deepen, resulting in a more robust taste. However, for a beer can chicken that will smoke for several hours, the prolonged exposure to smoke and rub ensures deep flavor even without an extended rest.
In contrast, a marinade is a mixture that includes spices, herbs, and a liquid component such as oil, vinegar, or citrus juice. Its primary purpose is to tenderize the meat and infuse it with flavor by soaking it for an extended period, typically several hours or overnight, before cooking. The acidic components in marinades help to break down muscle fibers, leading to a more tender finished product.
The main distinguishing factor between the two is the presence of liquid. While marinades excel at tenderizing, the beer can method already contributes significant internal moisture through steaming. Because of this built-in juiciness, I generally find a dry rub to be the superior choice for beer can chicken on a smoker. It creates a fantastic bark and a flavorful crust without over-moisturizing the skin, which can sometimes happen with marinades. If you’re specifically looking for a great marinade recipe, check out my Pollo Asado marinade.
Step-by-Step Guide: How to Make Smoked Beer Can Chicken
Creating a perfectly smoked beer can chicken on your Traeger grill is a straightforward process when you follow these detailed steps. The full measurements and recipe card are available at the bottom of this post, but here’s a comprehensive breakdown of each stage:
- Chicken Preparation is Key: Begin by thoroughly patting the whole chicken dry with paper towels. This crucial step helps the skin crisp up beautifully during smoking. Next, you must remove the contents of the inner cavity. Most whole chickens are sold with giblets (typically including the neck, gizzards, heart, and liver) either loose or sealed in a bag inside the body cavity. Always check and carefully remove these. While some culinary enthusiasts save these for gravy or other dishes, you can simply discard them if you prefer. Ensure the cavity is completely empty before proceeding.
- Season the Chicken Generously: Once prepped, drizzle the entire chicken with olive oil. Use enough oil to create a light, even coating over all surfaces. This oil acts as a binder, helping your dry rub adhere perfectly to the skin. Then, liberally apply your chosen dry rub (either homemade or store-bought) over the entire chicken, massaging the spices into the skin. Don’t forget to get into all the nooks and crannies, including under the wings and around the leg joints, to ensure maximum flavor penetration.
- Insert the Beer Can and Prepare for Smoking: Take your half-full can of beer (remember, about 6 ounces remaining) and place it upright on a sturdy sheet pan or a dedicated beer can chicken holder. Carefully lower the seasoned chicken over the beer can, inserting the can into the bird’s cavity. The chicken should sit stably on the can and its drumsticks, forming a tripod. Using a sheet pan is highly recommended, as it collects any drippings and makes it much easier and safer to transfer the hot, cooked chicken from the smoker to your carving station without spills.
- Smoke the Chicken to Perfection: Gently transfer the chicken on its sheet pan to your preheated Traeger pellet grill. Close the lid and smoke the chicken until it reaches a safe internal temperature of 165 degrees Fahrenheit. Cooking time will vary significantly based on the size of your chicken and the consistency of your smoker’s temperature, typically ranging from 3 to 6 hours.
Traeger Beer Can Chicken
Brandi Crawford
Prepare to impress with this incredible Traeger Beer Can Chicken! Drawing on my Louisiana heritage and extensive recipe development, I’ve mastered the science of flavor. This recipe consistently delivers a smoky, incredibly juicy whole chicken, infused with authentic Southern backyard taste. I’ve handled all the experimentation, ensuring you can bypass any stress and create a perfectly tender, flavorful chicken that’s guaranteed to be a hit.
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Equipment
- Traeger Pellet Smoker
- Meat Thermometer
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 your Traeger pellet smoker to 225 degrees Fahrenheit. This lower temperature is ideal for infusing maximum smoke flavor into the chicken.
- Thoroughly pat the whole chicken dry with paper towels. Carefully remove all contents from the inner cavity, including any giblets.
- Lightly drizzle the chicken with olive oil, ensuring it’s evenly coated. This helps the dry rub adhere and contributes to crispy skin.
- Generously season the entire chicken with your chosen dry rub, massaging the spices into the skin for deep flavor.
- Place the half-full beer can (approx. 6 oz of beer) on a sturdy sheet pan. Carefully lower the seasoned chicken over the beer can, inserting the can into the chicken’s cavity. The sheet pan will catch drippings and make transfer easier.
- Transfer the chicken on the sheet pan to the preheated smoker. Smoke until the chicken reaches an internal temperature of 165 degrees Fahrenheit. Cooking time will vary based on chicken size, typically 3-6 hours.
- For crispy skin, once the chicken reaches an internal temperature of 150 degrees Fahrenheit, increase the smoker’s temperature to 350 degrees Fahrenheit. Continue cooking until the chicken’s internal temperature reaches 165 degrees Fahrenheit.
- Always verify doneness using a reliable meat thermometer. Insert the probe into the thickest part of the chicken, typically between the thigh and leg or in the thickest part of the breast, avoiding bone. Ensure it reads at least 165 degrees Fahrenheit. I recommend checking several areas for accuracy.
- Once cooked, carefully remove the chicken from the smoker, being mindful not to spill the hot beer. Allow the chicken to rest for a minimum of 15-20 minutes before carving. This crucial resting period allows the juices to redistribute throughout the meat, ensuring a moist and flavorful result. Slicing too soon will cause juices to escape, leading to dry chicken.
Notes
- Don’t hesitate to use your favorite chicken rub if you have one.
- Ensure the chicken is fully coated with your chosen spices. If it looks a little sparse, don’t be shy about adding more.
- The resting period is non-negotiable for juicy chicken. While it rests, the moisture, which gets pushed to the center during cooking, redistributes throughout the meat. Cutting it too soon will cause all those precious juices to run out, leaving you with dry meat.
Nutrition Information
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
What to Serve With Beer Can Smoked Chicken
A perfectly smoked beer can chicken is a centerpiece that shines even brighter when paired with the right side dishes. Here are some classic and complementary options that enhance the smoky, juicy flavors of your chicken:
- Mac and Cheese: Creamy, cheesy, and utterly comforting, a rich mac and cheese is the quintessential BBQ side dish. Its indulgence perfectly balances the savory chicken.
- Potato Salad: Whether you prefer a creamy, Southern-style potato salad or a tangy, mustard-based version, its cool temperature and satisfying texture offer a fantastic contrast to the hot, smoky chicken.
- Baked Beans: Sweet, smoky, and hearty, baked beans are a natural partner for any smoked meat. The molasses and savory notes in the beans echo the flavors of the chicken beautifully.
- Coleslaw: For a refreshing counterpoint, a crisp and tangy coleslaw cuts through the richness of the chicken. Its bright flavors and crunchy texture provide a welcome palate cleanser.
- Grilled Vegetables: Simple grilled asparagus, bell peppers, or zucchini tossed with a little olive oil, salt, and pepper make for a healthy and flavorful side that complements the smoky theme.
- Cornbread: A warm, fluffy slice of cornbread is perfect for soaking up any delicious juices and completes the Southern comfort food experience.
Expert Tips for Perfect Beer Can Chicken on a Pellet Grill
Achieving a consistently perfect beer can chicken on your Traeger pellet grill involves a few key techniques. Follow these expert tips for a juicy bird with incredible flavor and crispy skin:
Smoker Temperature Management
For the best smoke penetration and flavor, I highly recommend starting your smoker at a low temperature, specifically 225 degrees Fahrenheit, for the initial few hours of cooking. This allows the chicken to slowly absorb the rich smoky essence from the pellets. Once the chicken reaches an internal temperature of about 150 degrees Fahrenheit, increase the smoker’s temperature to 350 degrees Fahrenheit. This higher heat will help crisp up the skin beautifully while the chicken finishes cooking to a safe 165 degrees Fahrenheit internally.
Understanding Cook Time
The total cooking time for beer can chicken will vary depending on several factors, including the size of your bird and the specific model and efficiency of your pellet grill. A good general guideline is to estimate approximately 1 hour of cooking time per pound of chicken when smoking at 225-250 degrees Fahrenheit. For instance, a 4.5-pound chicken, like the one in this recipe, typically takes a little over 4 hours. However, the most critical factor is internal temperature, not time. Always use a reliable meat thermometer to ensure accuracy. The chicken is safely cooked when it reaches a minimum internal temperature of 165 degrees Fahrenheit. Always check the thickest parts of the chicken – specifically, the innermost part of the thigh and wing, and the thickest section of the breast – to confirm doneness.
Selecting the Right Wood Pellets
The type of wood pellets you choose for your Traeger can significantly influence the final flavor profile of your smoked chicken. I’m particularly fond of fruit-flavored pellets and the Traeger Signature Blend for poultry. Here are some popular and effective options:
- Apple: Offers a mild, sweet, and fruity smoke that pairs wonderfully with chicken, imparting a delicate flavor.
- Hickory: Provides a robust, classic BBQ smoke flavor that is strong but universally loved with chicken.
- Mesquite: For those who prefer a very strong, distinct smoky flavor, mesquite delivers a bold, intense profile.
- Cherry: Adds a slightly sweet, vibrant, and fruity smoke with a beautiful red hue to the chicken’s skin.
- Oak: A medium-strength smoke that is versatile and consistent, providing a good balance without overpowering the chicken.
The Importance of Resting Your Chicken
This tip is non-negotiable for achieving a truly juicy chicken. When meat cooks, the heat causes the internal juices to migrate towards the center. If you carve the chicken immediately after removing it from the smoker, these juices will rush out, leaving your chicken dry and less flavorful. Allowing the chicken to rest for 15-20 minutes before slicing gives those precious juices time to redistribute throughout the entire bird. This stabilization of internal temperature and redistribution of moisture ensures every slice is incredibly tender, moist, and bursting with flavor. Patience is key to perfection!
Beer Can Chicken Pellet Grill FAQs
What size chicken works best for beer can chicken?
For optimal results, aim for a whole chicken weighing between 4 to 5 pounds. This size is ideal for fitting securely over the beer can and allows for even cooking without the risk of drying out, which can happen with larger birds.
Do I need a special holder or rack?
While a dedicated beer can chicken holder can provide extra stability and ensure the bird stays upright, it’s not strictly necessary. Many home cooks achieve excellent results by simply balancing the chicken on the can and its legs. Using a sturdy sheet pan underneath, as suggested in this recipe, also helps with stability and catches drippings.
What does beer do to chicken meat?
As the beer heats up inside the can, it creates steam that rises into the chicken’s cavity. This internal steaming action is crucial for keeping the meat incredibly moist and tender throughout the long smoking process. It also helps to cook the chicken more evenly from the inside out, particularly for thicker areas like the breast, preventing them from becoming dry.
Can you use soda pop instead of beer for beer can chicken?
Absolutely, yes! The core principle of beer can chicken is the internal steam it generates to keep the bird moist. The alcohol content of beer is not the primary factor. If you prefer not to use alcohol or simply want to try something different, various sodas work wonderfully. Excellent options include cola, root beer, Dr. Pepper, lemon-lime soda, or ginger ale, each adding a unique subtle flavor profile.
Do I pour out some of the beer first?
Yes, it’s essential to pour out (or drink!) about half of the beer from the can. This prevents the liquid from bubbling over during cooking and ensures there’s enough space inside the can for the steam to circulate effectively within the chicken cavity, which is key for maximum moisture.
What’s the internal temp for fully cooked chicken?
For safety and optimal juiciness, use a meat thermometer. The thickest part of the breast should reach 165°F. For the thighs, an internal temperature of around 175°F is often preferred as it allows the dark meat to become exceptionally tender without drying out.
Should I season the inside cavity too?
Seasoning the inside cavity is an excellent way to infuse more flavor into the meat from the inside out. You don’t need to go overboard; a simple sprinkle of salt, pepper, and garlic powder inside the cavity will complement your external rub beautifully.
Can I use something besides beer?
Definitely! The main goal is to create steam and moisture. Great alternatives to beer in a clean can include apple juice, chicken broth, various sodas (as mentioned above), or even a mild white wine. Experiment to find your favorite flavor combination!
How do I get crispy skin on a pellet grill?
To achieve that coveted crispy skin, ensure your chicken is thoroughly patted dry before applying any rub. Avoid excessive marinade or sauce on the skin early in the cook. For the last 10-15 minutes of cooking, increase your smoker’s temperature to 350-375°F. If your grill has a broiler function, a quick minute or two under the broiler (watching carefully!) can also crisp up the skin beautifully.
More Traeger/Smoked Chicken and Turkey Recipes
If you loved this Traeger Beer Can Chicken, be sure to explore more of our favorite smoked poultry recipes:
Traeger Smoked Whole Chicken
Traeger Smoked Chicken Wings
Traeger Smoked Chicken Breast
Traeger Smoked Turkey
Traeger Smoked Turkey Breast