BBQ’d Beer Can Chicken on a Wet Plank: A Smoky Symphony

The memory is etched in my mind: summer evenings at my grandfather’s farm, the air thick with the aroma of wood smoke and something distinctly savory. He’d be out by the old brick barbecue, tending to a chicken propped up on a beer can, perched precariously on a cedar plank that sizzled gently. The anticipation was almost unbearable as the sun dipped below the horizon, painting the sky in hues of orange and purple. That first bite, the smoky, juicy meat practically melting in my mouth, remains one of my most cherished culinary memories, a testament to the magic of simple ingredients and the love poured into slow cooking.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes
• Servings: 4-6 (depending on chicken size)
• Yields: 1 Whole Chicken
• Dietary Type: Varies (see notes)

Ingredients

• 1 whole chicken (3-4 lbs recommended)
• 355 ml (12 oz) can of beer (lager or ale works well)
• 1 teaspoon salt
• 1 teaspoon celery seed
• ½ teaspoon brown sugar
• ½ teaspoon onion powder
• ¼ teaspoon chili powder (optional)
• 1 cedar, maple, or alder plank (approx. 12×6 inches)
• 1 clove garlic (optional, for rubbing the plank)

Ingredient Notes:

• For a gluten-free version, ensure the beer is gluten-free.
• Adjust the amount of chili powder to your spice preference.
• Other dry rubs that you love can also be used to season the chicken.

Equipment Needed

• Barbecue grill
• Large container for soaking the plank (bucket, sink, etc.)
• Meat thermometer
• Tongs
• Aluminum foil (optional, for shielding the plank)

Instructions

1. Prepare the Plank: Submerge the cedar, maple, or alder plank in water for at least 1 hour, and ideally up to 24 hours. The longer the soak, the more moisture it will retain, preventing it from catching fire on the grill. Weigh it down with a plate or brick to keep it fully submerged. You can use liquids like apple juice, beer, or wine to soak the planks for added flavor.
2. Preheat the Barbecue: Preheat your barbecue grill to 350°F (175°C). Use a grill thermometer to ensure accurate temperature.
3. Mix the Dry Rub: In a small bowl, combine the salt, celery seed, brown sugar, onion powder, and chili powder (if using). Mix well to ensure all ingredients are evenly distributed.
4. Season the Chicken: Thoroughly rub the outside and inside cavity of the whole chicken with the dry rub mixture. Ensure every part of the chicken is coated for maximum flavor penetration. If you have any leftover spice mixture, add it to the open can of beer.
5. Prepare the Beer Can Chicken: Open the can of beer and drink or discard about ¼ of the liquid. Insert the can of beer into the chicken cavity from the bottom opening. This will help to steam the chicken from the inside, keeping it moist.
6. Garlic Infusion (Optional): For an extra layer of flavor, rub the soaked plank with a clove of garlic.
7. Position the Chicken: Using the legs of the chicken, carefully balance the chicken on the prepared wet plank. The beer can will act as a third “leg,” providing stability. Ensure the chicken is upright and balanced.
8. Grill the Chicken: Place the plank with the chicken on the preheated grill. Close the barbecue lid and maintain a consistent temperature of 350°F (175°C). It’s best to use indirect heat; on a gas grill, turn off the burner directly under the plank. On a charcoal grill, push the coals to the sides.
9. Monitor and Cook: Grill or bake for 1 hour and 15 minutes, or until the internal temperature of the chicken reaches 180°F (82°C). Use a meat thermometer inserted into the thickest part of the thigh to check for doneness, avoiding the bone.
10. Check the Plank (Important): Monitor the plank closely during cooking. If it starts to char too much, carefully move the plank to a cooler part of the grill or shield it with aluminum foil. Have a spray bottle of water handy to extinguish any small flames that may arise.
11. Rest and Serve: Once the chicken is cooked through, carefully remove the plank from the grill using tongs or oven mitts. Let the chicken rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird.

Expert Tips & Tricks

• Consistent Temperature: Maintaining a consistent grill temperature is crucial for even cooking. Invest in a good-quality grill thermometer to monitor the heat.
• Soak the Plank Well: Don’t skimp on the soaking time for the plank. A well-soaked plank is less likely to catch fire. You can also weigh it down with a brick in the sink.
• Prevent Flare-Ups: Keep a spray bottle of water nearby to extinguish any flare-ups from the plank.
• Aluminum Foil Shield: If the plank starts to char too much, carefully slide a sheet of aluminum foil underneath it to shield it from direct heat.
• Flavor Infusion: Experiment with different liquids for soaking the plank, such as apple juice, wine, or different types of beer. Also, try adding herbs and spices to the soaking liquid for extra flavor.
• Brining the Chicken: For an even moister chicken, consider brining it for a few hours before seasoning. Use your favorite brine recipe or a simple solution of salt and sugar.

Serving & Storage Suggestions

Serve the BBQ’d beer can chicken hot off the grill. Carve the chicken and serve it with your favorite barbecue sides, such as coleslaw, potato salad, corn on the cob, or grilled vegetables.

Storage:

• Leftover chicken can be stored in an airtight container in the refrigerator for up to 3-4 days.
• For longer storage, freeze the chicken in an airtight container for up to 2-3 months.
• Reheat leftover chicken in the oven, microwave, or on the grill until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	765 kcal	38%
Total Fat	53g	82%
Saturated Fat	15g	75%
Cholesterol	244mg	81%
Sodium	813mg	34%
Total Carbohydrate	4g	1%
Dietary Fiber	0.075g	0.3%
Sugars	0.65g	N/A
Protein	58g	116%

Note: Nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.

Variations & Substitutions

• Different Plank Woods: Experiment with different types of wood planks, such as hickory or cherry, for varying smoky flavors.
• Spice Rub Variations: Customize the spice rub to your liking. Try adding smoked paprika, garlic powder, or cayenne pepper for extra heat.
• Marinades: Instead of a dry rub, marinate the chicken in your favorite marinade for several hours before grilling.
• Citrus Infusion: Add slices of lemon, orange, or lime to the beer can for a citrusy twist.
• Herb Infusion: Add fresh herbs like rosemary, thyme, or sage to the beer can for an herbaceous flavor.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of beer?
A: Yes, you can use different types of beer based on your preference. Lighter beers like lagers and pilsners will impart a subtle flavor, while darker beers like stouts and porters will add a richer, more robust flavor.

Q: What if my plank catches fire?
A: Keep a spray bottle of water handy and extinguish any small flames. If the plank continues to burn, move it to a cooler part of the grill or shield it with aluminum foil.

Q: How do I know when the chicken is done?
A: The internal temperature of the chicken should reach 180°F (82°C) in the thickest part of the thigh, avoiding the bone.

Q: Can I reuse the plank?
A: If the plank is well-soaked and hasn’t charred too much, you can reuse it. Clean it with hot, soapy water and allow it to dry completely before storing.

Q: Can I cook this in the oven?
A: While designed for the barbecue, you can cook this in the oven at 350°F (175°C) for approximately the same cooking time. Be sure to still soak the plank to prevent drying.

Final Thoughts

BBQ’d beer can chicken on a wet plank is more than just a recipe; it’s an experience. The combination of smoky flavors, juicy meat, and the satisfaction of grilling outdoors is simply unbeatable. So, gather your friends and family, fire up the grill, and give this recipe a try. I’m confident that you’ll create memories that will last a lifetime, just like the ones I cherish from my grandfather’s farm. Don’t be afraid to experiment with different flavors and techniques to make it your own. Enjoy the process and share your creations – I’d love to hear about your grilling adventures!