Place the whole chicken in your Traeger and cook at it at 225 degrees Fahrenheit for 45-60 minutes.
The chicken is done smoking when the internal temperature reaches 160° F and the thighs around 180° F. Figure about 45 to 60 minutes per pound at 250° F. Always use an instant-read probe thermometer (affiliate) to verify temperatures.
Beer can be used to impart flavor while you are roasting, using the rotisserie, and even smoking. It’s as simple as adding beer to your drip pan or the water basin in your smoker. When the beer evaporates, it mixes with the smoke, enhancing the flavor of your smoked food.
Close lid. Grill chicken 1 1/2 hours or until cooked through (internal temperature reaches 165°F in the thigh).
Roughly speaking, it takes about 3-5 hours to smoke a whole chicken, or approximately 45 minutes per pound at 250 degrees F.
Benefits Of Eating Smoked Chicken Smoked meat is high in proteins, and eating a high protein food is, of course, good for health. In addition to this, smoking makes sure that the extra fats are eliminated in the process of smoking that means that smoked chicken is high in protein content and low in fat.
I like to use a digital probe meat thermometer to check the temperature of the chicken since the entire success of smoking chicken lies in not overcooking the chicken. Pull the chicken when the temp reaches 165°F in the thickest part of the breast..
Insert the thermometer into the thickest part of the meat, taking care to not touch any bones, as this will throw off the temperature reading. Read the temperature. If the temperature has reached 165°F or higher, the smoked chicken is fully cooked and safe to eat.
You can always achieve the temperatures you are trying to smoke at even with water in the water pan. Overfilling or using too much liquid will lead to a steaming effect, so aim for 2-3 liters of water, beer, apple juice, or wine.
I spritz me insides with beer and keep the pit closed. I don’t always spritz but when I do it is with a Beer and Hot Sauce mixture. Not a big fan of Worchestshire or soy. A spritz flavor is more noticeable on small cuts of meat.
Water evens out the temperatures in your smoker: This will help balance out any potential hot spots in your cooker and keep the heat distribution even, especially if you’re cooking indirectly in a kettle style grill or an off-set smoker. Water also takes longer to rise and fall in temperature than other materials.
Use soda, stock, or wine instead of beer for beer can chicken. When you’re attempting to customize a recipe for beer can chicken, don’t get too hung up on the beer.
Yes, gluten-free beer can chicken. Or as Mr. GFE says, more correctly, it’s gluten-free beer -in-a- can chicken because the gluten-free beer didn’t actually come in a can.
The most popular choice is lager — something middle of the road, and not too hoppy or bitter. I have a deep abiding love affair with fruit-forward sours, so that’s what I reach for when grilling beer can chicken, both because I like to drink it and because the acidity works well with the grilled chicken.