Craft Beer Can Chicken Recipe

Key Points – Backyard BBQ

Locally sourced Gerber Chicken from Buehler’s Fresh Foods
Zydeco Bistro Cajun Creole Seasoning/Rub
Hoppin’ Frog “The Florida Turbo Shandy”
Kelly’s Stone Ground Mustard
Akorn Char-Griller Smoker
Royal Oak Lump Charcoal

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Craft Beer Can Chicken – Shopper Journey

Before I get into our “backyard bbq” recipe I wanted to share my shopper journey of sourcing everything local. Obviously with everything we’ve experienced with the pandemic things have changed. Our lifestyles are being altered, especially how and where we choose to shop. In particular, where we shop for food, and how clean the food source is. When it comes to beer and barbecue, I feel it makes all the difference in the world. I was looking for something fruity because I usually shove a lemon inside the chicken when smoking. What caught my eye was The Florida Turbo Shandy Citrus Ale from Hoppin’ Frog Brewery, located in Akron, Ohio. Hoppin’ Frog is known for their over-the-top flavor, so I thought it would be a great can for my chicken. Keeping it in Ohio, I went over to Buehler’s Fresh Foods. There’s something undeniably special about enjoying fresh produce sourced right from your own backyard, and when it comes to poultry, Gerber Chicken from Buehler’s Fresh Foods is a prime example. Not only does shopping at Buehler’s ensure that you’re savoring a premium quality, locally-raised chicken, but you’re also supporting a unique business model that puts its employees at the forefront. Nestled in the heart of Wadsworth, Ohio, Buehler’s isn’t just another grocery store—it’s an employee-owned haven that stands firmly by its vision of prioritizing people over profits. Every purchase here fuels a community-oriented ethos, directly benefiting those who work hard to bring quality to your table. So, the next time you pick up a Gerber Chicken, remember: you’re not just making a flavorful choice, you’re choosing to stand by a business that’s perpetually aiming to better itself and its community.

I usually always use a mustard base when smoking meat, like Ohio’s Stadium Mustard, but this time went with Kelley’s Mustard, based out of Illinois. It’s a stone ground mustard that consistently wins awards. It did not disappoint!!

Rub your whole chicken down with mustard, giving it a good covering base.
Shake your rub/seasoning all over the chicken, nice and thick – this will provide a nice bark. Don’t actually rub it into the mustard, let it happen naturally.
You can put it back in the refrigerator for a couple hours if you want, or put it into the smoker
Crack open your favorite craft beer – I prefer the 16 oz. cans, fruit seasonals, IPA in the summer, drink at least 1/4 of it.
Pre-heat your grill to medium-high heat. I throw a few chunks of cherry wood in there too, let them burn down a little first. Ideal temp is between 250-300 degrees.
Carefully place the beer inside the chicken cavity, should look like the bird is sitting upright. It usually balances pretty well on it’s own. I usually have some foil and then put the craft beer can chicken resting on it.
Cook the chicken for up to 3 hours, or until an instant-read thermometer registers 165 degrees F. Once cooked, pull it out of the smoker and let it rest on the counter top for at least 20 minutes.

Proceed to slice it up however you prefer. The bark will be full of smoked juices, and the meat will be so tender you can pull the bird apart with your hands.

In Conclusion

We’d be happier than a chicken with its own coop if you tossed some love to the businesses we’ve showcased here. In a related post, check out our deep dive article featuring Weaver’s Dutch Seasoning and their traditional ways!

Pints, Forks & Friends: because why global when you can go local? Remember, every dollar spent locally is like a hug to your community… just less awkward. Bottoms up! 🍻