How to cook beer can chicken in a smoker

Vertically roasting a whole chicken in your smoker using a poultry roaster or beer can, will produce the juiciest, most flavourful poultry you’ve ever tasted!

There are many vertical chicken roasters on the market, but we like to use the Big Green Egg’s Ceramic Chicken Roaster. This Ceramic Roaster holds liquid such as beer, cider or fruit juice to add flavour to the poultry, steaming the chicken from the inside, while crisping on the outside, the result being the most succulent, moist chicken with just a hint of smoky goodness and the flavour from the liquid.

Ingredients:

For the Chicken:

• 1 whole chicken 1.8kg – 2.3kg
• 2 tablespoons olive oil
• 40g Loot N’ Booty Gold Star Chicken Rub (or your favourite chicken rub)
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Liquid:

• 1/2 Can of beer, cider, wine, coke, fruit juice
• Big Green Egg Ceramic Chicken Roaster

For the Smoker Setup:

• Big Green Egg charcoal (or your choice of charcoal)
• Smoking wood chips or chunks
• BBQ Meat Thermometer
• Heat Resistant BBQ Gloves

Method:

1. Prepare Your Smoker:
   • Fire up your smoker for indirect cooking using your preferred method. Adjust the vents to maintain a temperature of around 190°C.
2. Prepare the Chicken:
   • Remove neck and giblets from chicken and discard.
   • Rinse the chicken under cold water and pat it dry with paper towels.
   • Rub the outside of the chicken lightly with oil.
   • Rub the spice mixture all over, ensuring the entire bird is well coated with the seasoning.
   • Add salt and pepper to taste.
3. Prep the Big Green Egg Ceramic Roaster:
   • Pour the liquid into the ceramic roaster.
   • Place the Big Green Egg Ceramic Chicken Roaster on a sturdy surface.
   • Carefully place the cavity of the chicken, over the top of the ceramic roaster, so it stands upright.
4. Smoke Your Chicken:
   • Once your smoker has reached the desired temperature and the charcoal is glowing, add your smoking wood chips or chunks to enhance the flavour. Place them directly on the charcoal.
   • Carefully place the chicken, still attached to the roaster, onto the cooking grate. Position it away from the direct heat source.
   • Close the lid of your smoker and maintain a consistent temperature. Smoke the chicken for approximately 1.5 to 2 hours, or until the internal temperature reaches 75°C in the thickest part of the thigh.
   • HOT TIP: Use a thermometer for accurate reading.
5. Rest and Serve:
   • Carefully remove the chicken from the smoker using oven mitts or heat-resistant gloves.
   • Allow the chicken to rest for about 10-15 minutes before carving.
   • Carve the chicken and serve it with your favourite sides, such as roasted vegetables or a fresh garden salad.

Embrace the incredible flavours of smoked roast chicken cooked to perfection with the Big Green Egg Ceramic Roaster. The aromatic blend of spices and the smoky infusion from your smoker will make this chicken a memorable dish for any occasion.

Enjoy from Outback Smoke and Slice!

Image: Copyright of biggreenegg.com.au