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beer can chicken on a pit boss pellet grill
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Beer Can Chicken on a Pellet Grill

Beer Can Chicken, cooked safely to perfection on a pellet grill with step by step instructions.
Whether you've got a Traeger, Pit Boss, Camp Chef, Yoder, or any other type of pellet grill, we've got you covered!
Prep Time 30 minutes
Cook Time 2 hours
Dry Brine Time 8 hours
Total Time 2 hours 30 minutes
Servings 4 people
Calories 350kcal
Author Mads Martigan
Cost $20

Equipment

  • Pellet Grill
  • Large Cutting Board
  • Paper Towels
  • Large Baking Sheet with Wire Rack
  • 2 "Beer Can" Roasting Stands
  • Wood Pellets - Hickory, Oak, or Fruitwood
  • Internal Meat Thermometers
  • Carving Knife

Ingredients

  • 2 Whole Chickens
  • 2 Cups Your Favorite Beer or Wine
  • Your Favorite BBQ rub or our "In a Pinch BBQ Rub" below

Dry Brine

  • 4 tablespoon Kosher Salt and Pepper
  • 1 tablespoon Fresh Course Ground Black Pepper

In a Pinch BBQ Rub

  • 2 tablespoon Dark Brown Sugar
  • 2 tablespoon Paprika
  • 1 tablespoon Kosher Salt
  • ½ tablespoon Course Ground Black Pepper
  • ½ tablespoon Chili Powder
  • ½ tablespoon Garlic Powder
  • 1 teaspoon Onion Powder
  • ¼ teaspoon Cayenne Pepper optional

Instructions

Clean the Chicken

  • Clean, rinse, and pat dry the whole chickens well with paper towels.
    a raw whole chicken
  • Trim any excess pieces of skin or fat off of the chickens.
    trimming fat off a whole chicken before putting on pellet grill

Dry Brine the Chicken Overnight

  • Place the chickens on a wire rack placed on top of a baking sheet.
  • Mix together the 4 tablespoon Kosher salt and 1 tablespoon pepper, or use your favorite BBQ rub, and sprinkle generously over the tops and bottoms of each chicken. DO NOT use cooking oil to adhere or skin will not get crispy.
  • Place the baking sheet in the refrigerator overnight or for at least 4-6 hours.

Remove the Next Day

  • Take the chickens out of the refrigerator and wipe off any excess salt still remaining on the outside with a damp paper towel.
  • Mix the "In a Pinch" BBQ rub ingredients together and apply some to all sides of the chickens. Or use your favorite BBQ rub for chicken
    a raw seasoned whole chicken

Smoking the Beer Can Chicken on the Pellet Grill

  • Fill the hopper with pellets, start up pellet grill, and preheat to 300-350°F. If your BBQ rub has a lot of sugar in it, choose 300°F. If you only used salt and pepper, go ahead and use 325-350°F.
  • Fill your beer can chicken roasters about ½ to ¾ with your chosen beer or wine.
    pouring beer into a beer can chicken holder
  • Carefully position your seasoned whole chickens on the roasting stands with the breasts up and the legs pointing down.
    placing a beer can chicken on a traeger chicken throne for the pellet grill
  • Place the beer can chickens on the stands, on the pellet grill, with the breast side facing left and the back of the chickens facing right.
    a beer can chicken on a chicken throne on a traeger pellet grill
  • Place an internal temperature probe if you have one into the center of one of the breasts, and anohter one, if you have one, into the middle of one of the thighs.
  • Close the lid.
  • When the internal temperature of the breasts has reached 165°F, and the internal temperature of the thighs hits 175°F, carefully remove the chickens from the beer can roasting stands and off the pellet grill.
    165 degrees showing on an instant read thermometer

Rest and Carve

  • Let the chickens rest for 15-20 minutes before carving to allow the juices to distribute.
    resting a beer can chicken after taking off the traeger pellet grill
  • Carve, plate, and serve immediately.
    slicing a finished beer can chicken cooked on a pellet grill

Notes

Video from Anderson Smoke Show.

Nutrition

Calories: 350kcal