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Steam Whistle Beer Can Chicken

This recipe is courtesy of our partners and 3-time Canadian National BBQ Champs - Team Cedar Grilling.

Brine chicken following Steam Whistle Chicken Brine directions. Then rub the chicken with olive oil followed by the Whistle Rub.

Cut the top off the Steam Whistle beer can add 1 tbs Whistle Rub and butter to 1/2 can of beer. Then insert chicken on can in the beer butt chicken holder. Cut the lime in half and plug chicken neck hole with the lime.

Place the beer can chicken on tray to avoid flare-ups, smoke roast the chicken in preheated barbecue at 325 degrees for about 1 1/2 to 2 hours. The chicken is finished when internal temperature taken in the thigh reads 180 degrees. Squeeze the other half of the lime on the finished chicken.

Brining the chicken will create the moistest chicken you have ever eaten. Try smoking the chicken with a hand full of pre soaked apple chips tossed on the coals. Try to avoid barbecue heat directly under the chicken as it can burn the drippings

Brining Directions:

Mix all of the ingredients and dissolve in a Ziploc bag. Add the chicken to brine bag, and make sure the chicken is completely covered with the brine. Refrigerate the brining chicken for 3 hours, then rinse the chicken with cold water and dry


For the Chicken

  • 500 ml can Steam Whistle Pilsner
  • large 4–5 pound whole chicken cleaned and rinsed
  • beer butt chicken holder
  • 9”x9” aluminum tray, cake pan or cookie sheet
  • 1 tbs olive oil
  • 1 tbs butter
  • 1 tbs of Whistle Rub
  • 1 lime

For the Steam Whistle Chicken Brine:

  • 1 cup Steam Whistle Pilsner
  • 3 cups ice cold water
  • 3 tbs brown sugar
  • 3 tbs Kosher salt

For the Whistle Rub

  • 2 tbs brown sugar
  • 2 tbs kosher salt
  • 2 tbs paprika
  • 1 tbs fresh ground pepper
  • 1 tsp seasoning salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 1/2 tsp cayenne pepper