Roasted Beer Can Chicken Recipe Traeger Grills

TRAEGER BEER CAN CHICKEN

Steps:

• When ready to cook, set Traeger to smoke. Once grill starts to smoke, then smoke dissipates and starts to fire - change setting to 225 degrees.
• Close lid and preheat to 225.
• Rinse chicken and pat dry
• Mix together all dry seasonings and rub all over chicken
• Open can of beer and drink about 1/3 can - just to make sure it's still good
• Take your beer, chicken and a pan out to the grill (It can be a rimmed baking sheet - or any grill safe pan larger than the bird that you can pick up - I used one of those grill skillets for vegetables)
• Place pan on grill. Tilt the chicken in your left hand and shove that open beer can up the wazoo of the chicken. Stand the bird/beer up on the pan in the grill. It may tip so be sure to shut the lid and reopen - make sure your bird is still standing.
• Smoke at 225 for 3.5 hours
• Turn temp up to 350 and continue for 30 minutes until thermometer reads 160
• Let rest for 15 minutes before carving

TRAEGER BEER CAN CHICKEN

Steps:

• Combine the beer, salt, sugar, soy sauce, and black peppercorns in a large Dutch oven or deep tub* and whisk them together.
• Place the chicken in the brine and add a few cups of ice. Fill the vessel with cold water until the chicken is completely covered, cover, and let the chicken sit in the fridge in the brine overnight.
• When you're ready to cook, preheat the Traeger to 375F.
• While the wood pellet grill preheats, remove the chicken from the brine and pat it dry with paper towels.
• Let it come to room temperature while you whisk together the salt, paprika, garlic powder, pepper, and cayenne. Rub the chicken all over with the softened butter and the spice rub, making sure to get under the skin.
• Open the beer you're using and drink or set aside half of the beer.
• Take the beer and the chicken to the grill and push the beer into the cavity of the chicken.
• Sit the chicken upright on the grill, making a tripod with the legs and the beer. If you have a secondary rack on the grill, it's helpful to lean the chicken against that. This may take some gentle finagling.
• Close the door to the grill and let this smoke for about 1.5 hours, or until the breast meat comes to 160F.
• Remove the chicken from the grill (it's OK if the beer spills out a bit), and cover with foil.
• Let it rest for at least 10 minutes before carving and serving.

ROASTED BEER CAN CHICKEN RECIPE - TRAEGER GRILLS

Steps:

• Season chicken generously with Traeger Chicken Rub, including inside the cavity.
• Tuck the wing tips back.
• When ready to cook, set Traeger to 350℉ and preheat, lid closed for 15 minutes.
• Open the can of beer and set the chicken on top of the beer. Make sure all but the bottom 1-1/2 inch of the beer can is in the cavity of the chicken. Tip: you can also place the beer can directly on the grill grates, then place the chicken on top.
• Place the entire chicken and beer can directly on the grill grate. Cook for 60 to 75 minutes, or until the internal temperature registers 165℉ in the thickest part of the breast.
• Remove from the grill and onto a sheet tray and let rest 5 to 10 minutes. Before carving, lay the bird on its back and remove the beer can. Carve and enjoy!

BEER CAN CHICKEN

Steps:

• Preheat an outdoor grill for medium-high heat, about 375 degrees F (190 degrees C). Mix the brown sugar, chili powder, paprika, dry mustard, salt, and ground black pepper in a small bowl. Place the half-full can of beer in the center of a plate.
• Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Fit whole chicken over the can of beer with the legs on the bottom; keep upright. Sprinkle 1 teaspoon of the seasoning mix into the top cavity of the chicken. The beer may foam up when the seasonings fall inside the can. Rub the remaining seasoning mix over the entire surface of the chicken.
• Place the chicken, standing on the can, directly on the preheated grill. Close the lid and barbeque the chicken until no longer pink at the bone and the juices run clear, about 1 hour 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the grill and discard the beer can. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.