Chef Big Bill’s Drunken Smoked Bird

Portions: 4 people or 1 big eater like yours truly.
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: Around 2-3 hours


1 whole Chicken (5-6 lbs)
1 can (355 Ml) of your favorite Beer (I used Heineken)
3 Garlic Cloves finely minced

Dry rub:

3 tbsp Brown Sugar
2 tbsp Paprika
1 tbsp Chipotle spices (oR Chipotle/Mango)
1 tbsp Garlic Powder
1 tsp Cayenne Pepper
2 tsp Salt
1 tsp Pepper

Injection (Optional):

1 cup Chicken Broth


3-4 Chunks of Apple Wood


  1. Preheat your smoker for a slow smoked cook at about 275 degrees Fahrenheit.
  2. Clean your chicken completely from any unwanted parts inside and out.
  3. Prepare your dry rub by mixing all its ingredients together.
  4. Open your beer can and drink half.
  5. Add the minced garlic into the can of beer.
  6. Optionally, inject your chicken in its breast, wings, and thighs with your chicken broth to add some tenderness to your cook.
  7. Cover your whole chicken with the dry rub.
  8. Insert the beer can within the chicken in a way where the can will support the chicken right side up (as can be seen from the featured image above).
  9. Apply more dry rub if needed to the chicken.
  10. Smoke your chicken for around 2 to 3 hours or until it reached an internal temperature of 165 degrees in its breast.
  11. Let the chicken rest for about 10 minutes before slicing.

A very simple recipe but with amazing flavors that have the right amount of smoke, tenderness, and juiciness. You won’t be disappointed and that’s a Chef Big Bill’s promise.

Bon appetit

My Kitchen My Rules


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