Dr Pepper Smoked Beer Can Chicken

Dr Pepper Smoked Beer Can Chicken



  1. Prepare your smoker or charcoal grill for indirect cooking at a temperature of 250°F (120°C). If using a charcoal grill, light the charcoal and let it burn until covered with white ash. If using a smoker, add the wood chips or chunks of your choice for smoke flavor.

  2. Rinse the chicken inside and out with cold water and pat it dry with paper towels.

  3. Rub the dry rub all over the chicken, including under the skin and inside the cavity.

  4. Open the can of Dr Pepper soda and pour about half of it into a spray bottle. Add the beer to the can to fill it up.

  5. Carefully lower the chicken onto the can, so that the can is inserted into the cavity of the chicken and the chicken is standing upright on the can with the legs at the bottom for support.

  6. Place the chicken on the smoker or charcoal grill, standing upright on the can, and position it away from the direct heat. If using a charcoal grill, place a drip pan underneath the chicken to catch any drippings.

  7. After the first hour, feel free to spritz the chicken with the Dr Pepper. As it cooks you'll see a bit of caramelization taking place.
  8. Close the lid of the smoker or charcoal grill and smoke the chicken for about 2 to 2 1/2 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh, and the skin is crispy and golden brown.

  9. Carefully remove the chicken from the smoker or charcoal grill, using oven mitts or tongs to protect your hands from the hot can. Let the chicken rest for about 10 minutes.

  10. Carefully lift the chicken off the can, using tongs or a fork, and transfer it to a cutting board. Carve the chicken and serve it hot with your favorite side dishes.

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