Go Back
+ servings
How to make Pellet smoker beer can chicken
Print Pin
3.5 from 4 votes

Pellet Smoker Beer Can Chicken

Here is a recipe for a pellet smoker Beer Can Chicken dry rub that is to die for.
Course Main Course
Cuisine American
Keyword BBQ, Chicken, Smoking
Prep Time 15 minutes
Cook Time 2 hours 15 minutes
Refrigerate 3 hours
Servings 4 people
Author Joost Nusselder
Cost $10


Dry rub

  • ¼ cup steak seasoning
  • ¼ cup brown sugar
  • 1 tbsp. smoked paprika
  • 1 tbsp. ground cumin
  • ½ tsp. cayenne pepper


  • ¼ cup kosher salt
  • 2 tbsp butter
  • 2 tbsp vegetable oil
  • Salt
  • Pepper
  • ½ can of your choice of beer
  • Tequila optional


Dry rub

  • Mix ingredients and store in an airtight container.
  • Use ¼ tsp. per side of chicken to flavor.

Smoking chicken

  • Put kosher salt into a gallon of water. Stir until dissolved.
  • Wash and rise whole chicken removing giblets.
  • Immerse chicken in water making sure chicken is completely covered. Refrigerate for three hours.
  • Melt butter and mix in vegetable oil. Rub entire chicken with liquid, inside and out.
  • Sprinkle a generous amount of garlic salt and black pepper on the outside of the chicken and in the cavity.
  • Empty one half can of beer. Warm beer works best. Add one shot of tequila to can (optional).
  • Place chicken on beer can so that beer can is propping it up.
  • Preheat grill to 325 degrees. Once the temperature stabilizes, put the chicken on the grill.
  • Cook for 2 hours and 15 minutes or until done. Internal temperature should be 165 degrees and the chicken leg will move freely in the socket.