Beer Can Chicken

Instructions

1. 01

   Setup your Kamado Joe or Pellet Joe to 350-375˚F. If you using lump charcoal, setup for indirect cooking. You can add cherry or pecan wood chunk for extra smoked flavor profile. If using pellets, utilize your blend.

2. 02

   Prepare your whole air-chilled chicken. Utilize any binder to help seasoning to stick.

3.  

   Ingredients

   • 1 Whole chicken

4. 03

   Season your bird with Sweet Red Dirt Rub & Seasoning from Bartlow’s BBQ. Or, use another rub or homemade seasoning.

5.  

   Ingredients

   • Sweet Red Dirt Rub & Seasoning from Bartlow’s BBQ or your favorite chicken rub, to taste

6. 04

   Fill the Kamado Joe beer can accessory with your favorite light beer or even try Dr. Pepper or Dr. Pepper Cherry. At this point, you can add more aromatic flavors or just the liquid only. Start with a room temp beer or beverage. Don’t smoke with cold beer as that will cause the bird to smoke longer.

7.  

   Ingredients

   • 1 can Beer (Scott prefers light and cheap for this cook) or Dr. Pepper or Dr. Pepper Cherry, room temperature
   • 1 head Garlic
   • Various herbs for stuffing the can. You can use rosemary, thyme and parsley (optional)

8. 05

   Place bird over beer can and place on smoker. Baste the bird with butter through out the cook after the first 45 minutes. You will smoke until internal temperature reaches 155˚F. This can take up to 60-90 minutes depending on your grill temperature.

9.  

   Ingredients

   • 1/4 cup Butter, for basting

10. 06

    Once you hit 155˚, glaze the bird with your favorite bbq sauce. I use a cherry bbq sauce. Smoke for another 5 minutes until you hit 160-165˚. I like to sprinkle a little more rub over the bird.

11.  

    Ingredients

    • Favorite BBQ sauce (Scott used a cherry BBQ sauce), to taste