Hunsaker Smokers Feed

How To Smoke Beer Can Chickens With A Drum Smoker

When people start taking their BBQ seriously, one of the first things that they want to cook is beer can chicken. Here is a step by step tutorial. 

Beer Can Chicken Instructions

1) Prepare your smoker at 350. Most woods go well with chicken, I usually go with a fruit wood like Apple or Cherry. Don't over do it with a stronger wood like Hickory and Mesquite.

2) Dry the chicken thoroughly and if you can, leave it to air dry in your fridge overnight.

3) The next day, apply a binder like Olive Oil cooking spray to help the seasoning adhere. We spray our chicken with Duck Fat cooking spray. Any cooking spray or olive oil will work.

4) Season the outside of your chicken  liberally with your preferred rub. Try to get some rub under the skin for more flavor.

5) Make sure your beer is at room temperature. Placing your chicken on top of a cold beer will slow down the cooking process. Remove the top of the beer with a can opener or kitchen shears and remove 1/3 - 1/2 of the beer.

6) Place a tablespoon of the rub in the can. Add aromatics like thyme, rosemary, sage and garlic to the can. Place the can in your beer can holder. Then place the chicken on the beer can with the can going into the chicken cavity.

7) Place the chicken upright in your cooker. A typical chicken will take from 90 to 120 minutes but don't assume the chicken is ready based on time. Buy an instant read thermometer and make sure that the chicken is at least 160 in the breast. The internal temp will carry over to 165 while the chicken is resting. The dark meat should in the 175-180 range.

8) Baste the chicken a few times during the cook with melted butter to help keep it moist and add flavor.

9) If you choose to sauce, wait until the chicken is almost to temperature. The sugar in the sauce will burn if you apply it too early.

10) Let the chicken rest for at least 10 - 15 minutes to allow those juices to settle. Then carve and enjoy your moist & flavorful beer can chicken!

Please consider supporting this website through the affiliate links for products that may have been mentioned in the video. While I will receive a small commission, you will not pay more for products purchased via the links below.

Meat Church The Gospel BBQ Rub -

Beer Can Chicken Holder -

Olive Oil Cooking Spray -

Video Posted On 4/18/21


I Already Knew About My Love For BBQ, Now I've Learned That Interacting With BYSM Viewers Is Also Important To Me

I had been in somewhat of a rut lately when it comes to posting new videos. I bought a new camera and I was fired up to put it to use. Although the camera is a step up in quality, it's also a few steps up in complexity and I am admittedly, not a camera expert. I can utilize auto-focus with the best of them, but I'm trying to increase my overall knowledge so that I can take advantage of some of the manual settings. 

The first footage that I shot with my new camera turned out to be mostly too blurry to use so I decided to scrap the project. Meanwhile, I had been kicking around the idea of making a live stream video for awhile but I needed time to research my options to figure out what might work best with my equipment. 

By the time I felt comfortable enough to try it, more than a full month had gone by since my last video post. During today's stream, someone commented that they wondered if I had given up on my channel. Much to the contrary, I had very badly been wanting to post a new video. 

The technical hurdles that I was trying to overcome, coupled with demands from my day job, caring for my family and day light savings (is that what we're experiencing right now?) which cuts into the ability to cook during the day all contributed to my inability to both cook as frequently as I wanted, but also my ability to post a new video. 

This year I have learned that not being able to BBQ coupled with not being able to work on my channel in the way that I want actually dampens my spirit. Said another way, BBQing and interacting with the growing BYSM community makes me very happy. I already knew how much BBQ means to me. My passion for working on BYSM has become a new stark realization for me. My new challenge is to find ways to more efficiently post new videos. 

That's where the live stream comes into play. Going live allows me to make a new video without the strain of having to edit it later which is often the hardest part about making new videos. I wasn't sure if anyone would actually watch since I didn't promote it and given that my channel is not large. The nightmare scenario that I envisioned had me live streaming to an audience of one or zero and/or no one engaging me with any comments or questions. 

I decided to have faith and just go for it, much like when I decided to launch my channel on YouTube. I clicked the button to go live and much to my surprise, I had a viewer and my first comment within the first few minutes of starting the broadcast.  Not only did I avoid serious technical glitches, but there were enough comments & questions to keep my stream going for 1 hour. I owe a special debt of gratitude to Wayne D. and "2steps" for sticking with me throughout the stream and engaging. Without you guys and everyone else who watched or commented, the live stream would not have been a success. 

I can't say it enough...... THANK YOU to everyone out there for your support. It really means a lot to me. 

Video Streamed On 11/15/2020:


Fireboard 2 Drive | Unboxing & 1st Impressions

Hey BBQ family! I received my Fireboard 2 Drive a few weeks ago and I've used it on a few cooks. Just like the original, the Fireboard 2 is an outstanding temperature control system & I have no reservations about recommending it. Having a reliable thermometer to keep you apprised of the real temperature inside of your cooker and inside of your meat is one of the biggest keys to successful BBQ! 

Please watch the video for more of thoughts and observations about the Fireboard 2.

Video originally posted on 7/3/2020


Ribs & More In My Hunsaker Vortex Drum Smoker | First Week Of Sheltering In Place

By the time Governor Newsom ordered all California residents to shelter in place to protect against the spread of the Covid 19 coronavirus, six Bay Area counties, including Contra Costa where I live, already had a similar order in place.

If memory serves, the Bay Area shelter in place started on Monday, March 16. This kicked off a week that was mentally draining and taxing.  Both my wife & I worked from home while I daughter completed all of her school work online. Because EVERYONE in our immediate area was also at home, the cell phone service in our neighborhood that was already bad, got even worse. Our internet service also seemed to suffer. Download speeds were fine, but upload speeds dropped far below 2MBps which I believe is the minimum needed to have VOIP phone service. 

We dropped our landline several years ago and have been relying on Google Voice for phone service in our home (it's free & works through our home WiFi). The congested network caused our usually reliable Google Voice service to suffer. Coupled with poor cell service, my wife and I both struggled to be heard clearly during our work-related conference calls. 

To sum it up..... it was an incredibly stressful week.

Saturday arrived and suddenly I found myself with none of the usual weekend errands. I usually visit with my parents on the weekend. They are in their 70s and considered to be part of the most at-risk population I couldn't visit them in person. The temperature outside was around 60 and there was no rain in the forecast so I decided to spend the day smoking a slab or ribs from Creekstone Farms.

A few days ago, I received the baskets that I ordered from Pit Barrel Cooker. I cut up & seasoned some carrots and put them in the baskets for hanging inside of my Hunsaker. The baskets were very easy to use. I also ordered the baskets for sausages and for corn on the cob. I'm sure those will work well too.

I posted a short video of the cook. 

Video Published on 3/22/2020

BBQ Short | Ribs & More In Drum Smoker from Kenyatta Robinson on Vimeo.