1 12oz can light lager
One 3-5 lb. whole chicken, giblets and neck removed
Head Country Championship Seasoning, Original
Head Country Championship Seasoning, High Plains Heat
225 degrees F
The cooking temp for Smoked Beer Can Chicken is 225 degrees F. If using a grill, fire it up to 225 using a two-zone heat system. For charcoal, this means piling lit coals to one side of the grill. For gas, light just half the burners.
Pat chicken dry with paper towels. Take your time here. If you want crisp chicken skin, it’s important that the skin is as dry as possible before you go further.
Rub chicken with a light layer of canola oil.
Sprinkle Original seasoning evenly over all sides of the chicken. Top with a lighter layer of High Plains Heat seasoning.
Use a can opener to remove the entire top of the beer can. Pour out half of the beer—we recommend pouring it into a glass and enjoying it as you cook.
Place the cavity of the chicken onto the open can, legs pointing down. The can should support the chicken so it stays upright. If the can doesn’t go into the cavity completely, that is OK. It should fit in enough so the bird can sit upright on the grill.
Place the chicken on the grill over indirect heat (the opposite side of the grill from the piled coals or the lit burners).
Cover and cook 2-3.5 hours, depending on the size of the chicken. The chicken is done when a meat thermometer registers 165 degrees F when inserted in the thickest part of the thigh.
Remove chicken from the smoker. Carefully discard the beer can. (Use tongs to do this, as the can will be hot.) Allow the chicken to rest 10 minutes before carving.
Serve Smoked Beer Can Chicken with your favorite classic BBQ sides: baked beans, coleslaw, and macaroni and cheese. Enjoy!