Smoked Can-Can Chicken

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We celebrated Independence Day a bit early this weekend with Smoked Can-Can Chicken. Hands down, the BEST Smoked Chicken ever served in my kitchen! This is my lighter, citrus and herb version of what is sometimes called, -Beer Butt Chicken.

I stumbled rather happenstance into the creation of this recipe a few years ago, after finding can racks in the Summer seasonal section at our local grocery store. Out of town guests were coming, so I thought, ‘why not?’ Having guests in my home is my favorite time to get creative! (Not typically recommended, they say)

Stache and I were as shocked as our guests at how delicious this chicken turned out to be! Now a household favorite with plenty of fond memories attached. We especially enjoy it Summer and Fall, shared around special occasions with extended family and friends.

You’ll notice, these are some big chickens! These roaster sized chickens come in a double pack, at Costco. I have not tried a smaller chicken because I tend to serve larger groups of people and the price is right at .99 cents a pound. Smaller 4-pound chickens would still do well with the recipe, though a time adjustment is sure to be necessary. Simply watch the chicken’s temperature for doneness.

Be sure and grab yourself a glass of ice before you get started. You’re gonna need it to pour off a portion from each soda can (so it will not boil over!) before you use them for the recipe. Why not enjoy it?

With a little bit of fuss at the beginning and a couple specific tools (listed in the recipe), you’ll easily have yourself some amazingly juicy, tender, perfectly seasoned Smoked Chicken. It pairs perfectly with any barbeque type of sides. This time I paired mine with a fresh Broccoli Salad, corn on the cob, and fresh peaches for dessert. Amazing!

Hands down, the BEST Smoked Chicken ever served in my kitchen! This is my lighter, citrus and herb version of what is sometimes called, -Beer Butt Chicken.

Course Main Dish

Cuisine American

Prep Time 40 minutes

Cook Time 2 hours

Total Time 2 hours 40 minutes

Servings 12 people

Ingredients

Main

2 5-6 lb Chickens rinsed and patted dry, inside and out.
6 Tablespoons Butter room temperature
2 cans Mandarin Lime or Lemon Lime Soda 1/3-1/2 poured out of each can
2 Sprigs Fresh Rosemary
6 Small stems Fresh Thyme
2 Stems Fresh Sage
2-1/8 Slivers of Medium Red Onion 1 Sliver per Chicken
2-1/4 Wedges of Fresh Lemon 1 Wedge per Chicken
3 Strips Thick Sliced Apple-wood Bacon cut in half

Seasoning

2 heaping Tablespoons Brown Sugar
1 1/2 Tablespoons Onion Salt
1 Tablespoon Garlic Powder
1 teaspoon Ground Black Pepper
1/8 teaspoon Cayenne Pepper
1 Tablespoon Sweet Paprika
2 teaspoons Kosher Salt
1 Tablespoon Poultry Seasoning dried, fine ground

Necessary Cooking Items

10-15 chunks Applewood pre-soaked for smoking
Briquettes used as an indirect heat source
1 per chicken Beer Butt Chicken racks
Domed, tall lidded outside Barbeque or Smoker

Instructions

Prepare and begin preheating outside barbeque. Plan to cook chickens with indirect heat, adding soaked Applewood chunks, a few at a time, periodically throughout the cooking time, to create smoke.
Gather ingredients
Rinse chickens and pat dry, inside and out.
Add all seasoning ingredients together in a small bowl.
Before opening, wash off soda cans and wipe dry. Open and pour 1/3-1/2 of contents out of each soda can into your prepared glass of ice. Enjoy a few refreshing sips! Divide 2 equal portions of fresh herbs and stuff into each can.
Using your clean hands, smear 3 Tablespoons per chicken, of room temperature butter, all over outside of the chicken. Carefully rinse hands.
Sprinkle half of the prepared seasoning, over each chicken, covering all sides as well as some inside. Pat the seasoning onto the chicken, helping it to adhere to the butter.
Add lemon wedge and red onion slivers to inside cavity of both chickens.
Carefully balance chicken onto the soda can, pushing soda can up into the cavity along with the lemon and onion.
Lay 3 half bacon slices, crisscrossed over the top of each chicken. Thoroughly wash hands.
Confirm barbeque is preheated to 250-275 degrees and maintain this temp throughout cook time.
Add chicken to barbeque.
Check that cooking temperature is maintaining and watch for chicken doneness periodically throughout cook time of approximately 2 hours.
About a half hour before assumed finish time, check chicken temperature with a thermometer. Test through the thickest part of the thigh and breast (avoid touching the bone with the thermometer tip). Chicken should be at least 165 degrees or more, up to 170 or so.
When the chicken is done, pull from barbeque and rest uncovered for 20 minutes, preserving crispy skin and allowing juices to resettle. Carve and serve with your favorite sides.