Traeger Beer Can Chicken

This Traeger Beer Can Chicken is so easy to make! This whole chicken is rubbed down in a homemade dry rub and steamed with your favorite beer for juicy and tender meat! This dish can be made on any smoker or pellet grill.

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What is it? Why the Beer Can and Beer

It’s a cooking method that requires standing a whole chicken upright on a half-filled can of beer, which is then placed on a smoker, grill, or in an oven. As the chicken cooks, the beer steams and infuses the meat with moisture and flavor. This will help keep it moist and tender.

To make it, crack open a can of beer and drink half of it, or pour it out if it isn’t your thing. You need to leave half of it in the can, which is enough to create steam. The chicken is then placed over the can, by inserting it into the cavity of the chicken. The chicken is balanced on the can and the legs.

Dry Rub or Marinade

You can use a dry rub or a liquid marinade for the chicken.

My Dry Rub for Chicken recipe works great for this recipe and is also what I use for my Dry Rub Chicken Wings. It’s a blend of chili powder, smoked paprika, garlic powder, onion powder, salt, and pepper.

A dry rub is a blend of dry spices and herbs that is applied and rubbed onto the surface of the food to add flavor before cooking. This helps amplify the flavors of the spices and herbs.

You can allow the chicken to rest in the rub (refrigerated for 30 minutes to overnight) if you want the flavor to really penetrate into the chicken. This is completely optional. It’s going to smoke for a few hours and really soak in the flavor of the rub.

A marinade is a mixture of spices, herbs, and a liquid, such as oil, vinegar, or citrus juice. It is used to soak meat or poultry before cooking.

The main difference between a dry rub and a marinade is the use of liquid. A dry rub does not contain any liquid, while a marinade does. The purpose of a marinade is to infuse the meat with flavor and to tenderize it. The meat is typically marinated in the liquid for a period of time, ranging from a few hours to overnight, before cooking.

Because we are using the beer can method here, I don’t find it necessary to use a marinade. Check out my Pollo Asado marinade if you’re looking for one!

In general, a dry rub is used when you want to enhance the flavor of the meat with a dry, crispy crust on the outside, while a marinade is used when you want to infuse the meat with flavor and tenderize it. However, the two methods can be used in combination to create even more flavorful and tender meat.

What Type of Beer to Use

The type of beer you choose can affect the flavor of the chicken. Be sure to choose a beer that complements the other flavors in the dry rub.

In general, a light or medium-bodied beer with a mild flavor is a good choice. Ales, lagers, pilsners, and light beers all work well. If you’re looking for a more flavorful beer, you can also use a pale ale or an IPA. However, these beers will have a stronger flavor that may overpower the chicken.

The beer doesn’t have to be expensive or high-quality. The main purpose is to us it to create steam inside the chicken, which helps to keep it moist and tender. Choose a beer that you enjoy drinking, but don’t worry too much about the quality. I love to go with the home team Kansas City favorite, Boulevard Wheat.

How to Prep the Chicken

You will need to remove the contents of the inner cavity. Some whole chickens are sold with the giblets still inside and sometimes sealed in a bag within the body cavity. Check to see if yours has them and remove them.

Giblets are the little bundle of parts and usually include the neck, and the gizzard, which is a muscle that grinds up food before it enters the digestive system, the heart, and the liver. Some people save these and cook them up or make gravy. You can discard them if you wish.

How to Make Traeger Beer Can Chicken

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

1. Pat chicken dry. Remove all of the contents from the inner cavity.
2. Drizzle the chicken with olive oil.
3. Season the entire chicken and rub the spices into the skin.
4. Place the half-full beer can on a sheet pan. Place the seasoned chicken over the beer can to insert the can into the cavity of the chicken.
5. Place the chicken in the smoker. Smoke.

Smoker Temperature

I like to start with the temperature low at 225 degrees for a few hours, which will allow the smoke flavor to penetrate the meat. Then I turn the temperature up to 350 degrees until the chicken reaches 165 degrees internal temperature.

Cook Time/How Long to Cook

The total time to cook will vary based on the size of your chicken. can A general rule of thumb is to estimate about 1 hour per pound of chicken when it’s cooked at 225-250 degrees.

My 4 1/2-pound bird took a little over 4 hours. You will need to use a meat thermometer for accuracy. It will need to reach an internal temperature of 165 degrees. Chicken is safe when cooked to a minimum internal temperature of 165 degrees.

Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast.

What Flavor of Wood/Pellets to Use

I love fruit flavors and the Traeger Signature Blend for chicken. Here are some options:

• Apple: Provides a sweet and fruity flavor and is a popular choice for smoking poultry. It produces a light smoke that won’t overpower the flavor of the chicken.
• Hickory: Popular choice for smoking all kinds of meat. It provides a strong, smoky flavor that can be slightly sweet or nutty.
• Mesquite: Strong and bold wood that provides a rich and smoky flavor. It’s a good choice for those who prefer a stronger smoky flavor.
• Cherry: Mild and sweet flavor, with a hint of fruitiness. It’s a good choice for those who want a more subtle smoky flavor.
• Oak: Versatile and provides a medium smoky flavor that is slightly sweet and nutty.

Let the Chicken Rest Before Slicing

When meat is cooked, the heat causes the juices inside to move toward the center of the meat. Resting the meat allows those juices to redistribute throughout the meat, resulting in a juicier and more flavorful final product.

Resting allows the internal temperature of the meat to stabilize and the juices to redistribute, which helps the chicken retain its moisture and tenderness. If you were to cut into the chicken immediately after removing it from the smoker, the juices would flow out and the chicken would be dry and less flavorful.

Let the chicken stand for 15-20 minutes before slicing.

More Traeger/Smoked Chicken and Turkey Recipes

Traeger Smoked Whole Chicken
Traeger Smoked Chicken Wings
Traeger Smoked Chicken Breast
Traeger Smoked Turkey
Traeger Smoked Turkey Breast

Pair With These Recipes

Traeger Corn on the Cob
Smoked Sweet Potatoes
Smoked Salsa
Smoked Mac and Cheese
Smoked Baked Beans
Smoked Asparagus
Smoked Baked Potatoes

Print Pin

5 from 3 votes

Traeger Beer Can Chicken

This Traeger Beer Can Chicken is so easy to make! This whole chicken is rubbed down in a homemade dry rub and steamed with your favorite beer for juicy and tender meat! This dish can be made on any smoker or pellet grill.

Save this recipe here. Saved!

Course dinner, lunch

Cuisine American

Keyword beer can chicken on pellet grill, Traeger beer can chicken, Traeger whole chicken

Prep Time 20 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 5 servings

Calories 340kcal

Author Brandi Crawford

Cook ModePrevent your screen from going dark

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 1/2 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 smoker to 225 degrees.
• Pat chicken dry. Remove all of the contents from the inner cavity.
• Drizzle the chicken with olive oil.
• Season the entire chicken and rub the spices into the skin.
• Place the half-full beer can on a sheet pan. Place the seasoned chicken over the beer can to insert the can into the cavity of the chicken. I use a sheet pan because it's easier to remove the chicken from the smoker, once it's hot.
• Place the chicken in the smoker. Smoke until the chicken until it reaches an internal temperature of 165 degrees. Cook time will vary based on the size of your chicken and can range from 3-6 hours.
• If you like crispy skin, when the chicken reaches 150 degrees of internal temperature, adjust the heat on the smoker to 350 degrees and cook the chicken until it reaches an internal temperature of 165 degrees.
• You will need to use a probe or meat thermometer to test. You always want to test the thickest part of the chicken, which is typically between the thigh and leg or breast. Ensure it reaches an internal temperature of at least 165 degrees. I usually test several areas of the chicken to be sure.
• Allow the chicken to rest for a minimum of 15-20 minutes prior to slicing to allow the juices to settle. If you slice too soon it will result in dry chicken. Be careful removing the can so you don't spill any beer.

Notes

• Feel free to season the chicken with any of your favorite rubs.
• Ensure the chicken is fully coated with spices. Add additional spices if necessary.
• You will need to let the chicken rest for at least 15 minutes prior to slicing. While the chicken rests, moisture is redistributed. back into the meat. If you slice into it immediately, the juice will run out and you will end up with dry chicken.

Recipe Tools Used in this RecipeAs an Amazon Associate I earn from qualifying purchases.

Traeger Pellet Smoker

Meat Thermometer

Nutrition (displayed with net carbs)

Serving: 1serving | Calories: 340kcal | Carbohydrates: 2g | Protein: 33g | Fat: 22g

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Nutrition DataMacros 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.