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Beer in the Butt Chicken

User Rating 3.5 Star Rating (5 Reviews)


Beer Butt Chicken
Peter Sieling/Flickr
This smoked version of the classic beer in the butt chicken recipe takes the temperature down so that the beer won't boil. The advantage is that the light steam will marinate and moisten the chicken while it slow roasts to perfection in a smokey environment.

Prep Time: 20 minutes

Cook Time: 4 hours

Total Time: 4 hours, 20 minutes

Yield: Serves 4


  • 1 whole chicken
  • 1 can of beer
  • 2 tablespoons chopped onion
  • 2 tablespoons apple cider vinegar
  • 3 cloves garlic minced


Preheat smoker. Wash and trim chicken. While the smoker heats up, open the beer and drink half and only half. With a can opener, cut the top of the beer can off. Add onion, vinegar and garlic to beer. When the smoker is read place the beer in the middle of the rack. Carefully place the chicken over the beer standing up. You might need to get a little creative to make it stand up properly. Make sure the beer can is completely covered by the chicken. Smoke chicken for about 3 to 4 hours or until the skin is a dark tan and the meat is pink and juices run clear.
User Reviews

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 5 out of 5
Beer Butt Chicken, Member gordonnowak

J found your recipe and used my Cook k Shack Smoker. I set it at 230 for four hours. I used my (Pampered Chef BBQ Roasting Pan and Can Holder) to hold the beer can and chicken. I used your recipe for the beer and I used my home made creole seasoning on the skin. I pulled 5the chicken out after four hours and put it in a dish and covered it, then put it in the oven set at 180 for one hour. This gives the meat a chance to relax, so the juices are released and finish cooking.It turned out very good. The meat was very moist and tender and done.

1 out of 1 people found this helpful.

See all 5 reviews

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