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The Pitmaster Field Guide: Smoky Beer-Brined Beer Can Chicken

Smoky, sweet, and tender beer-brined chickens infused with flavorful BBQ spices and roasted to perfection over beer cans for a juicy and unforgettable meal perfect for game day or weeknight dinner.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 4 people
Calories 145 kcal

Equipment

  • 1 Mixing bowl Large

Ingredients
  

Main ingredients

  • 4 whole chickens cleaned and trimmed
  • 4 tablespoon olive oil for rubbing
  • Sweet and Smoky Barbecue Rub
  • Fresh oregano, rosemary, sage and thyme for garnish
  • 4 cans cheap beer half full at room temperature
  • 2 cups chicken stock
  • 1 stick butter melted
  • ¼ cup olive oil for injection
  • 2 tablespoon Sweet and Smoky Barbecue Rub blitzed fine
  • 3 quarts water room temperature
  • 4 cans cheap beer for brine
  • 1 cup salt
  • 1 cup sugar
  • ¼ cup dark brown sugar
  • ¼ cup granulated honey
  • 3 teaspoon smoked paprika
  • 2 teaspoon garlic powder
  • 2 teaspoon onion powder
  • 1 teaspoon ground mustard
  • 2 pinches cayenne pepper
  • 1 ½ tablespoon coarse kosher salt
  • 3 teaspoon cracked black peppercorn
  • 1 spice grinder or blender to blitz rub

Instructions
 

Instructions

  • Mix your brine by stirring water, beer, salt, sugar, brown sugar, honey, smoked paprika, garlic, onion powders, mustard, and cayenne until dissolved.
  • Submerge trimmed chickens in the brine. Cover and refrigerate for at least 12 hours or overnight.
  • Remove chickens from brine, pat dry, and rest at room temp for 30 minutes.
  • Rub chickens with olive oil and coat thoroughly with Sweet and Smoky Barbecue Rub.
  • Open beer cans, discard or drink half, insert each into a chicken cavity, letting them stand upright.
  • Add stock to a pressure cooker or grill for indirect heat setup. Place chicken on trivet or grill with beer cans.
  • Secure cooker lid or grill lid. Cook chickens under pressure or roast at 325°F for 60–90 minutes.
  • Quick release pressure or remove from grill once chicken reaches 160°F. Let rest 10 mins before carving.
  • Garnish with fresh oregano, rosemary, sage, and thyme.
  • Serve hot with optional BBQ sauce or side dishes.

Notes

Wrap leftover chicken tightly or freeze in portions to reheat later with added broth for moisture and flavor retention.