How Long to Cook Beer Can Chicken (Whole 4–5 lb, Indirect) in the grill
Specification: 4–5 lb whole chicken, dry-brined 12–24 hours uncovered in the fridge, cavity fit onto a half-full 12 oz beer can (or a poultry stand) so the bird stands upright
3-Step Execution Protocol
Preheat grill to Two-zone indirect at 375°F (191°C), lid down, bird upright over a drip pan on the cool zone. Clean and oil grates. Prepare beer can chicken (whole 4–5 lb, indirect) (4–5 lb whole chicken, dry-brined 12–24 hours uncovered in the fridge, cavity fit onto a half-full 12 oz beer can (or a poultry stand) so the bird stands upright).
Cook for 60–90 mins (rotate the stand a quarter-turn at 30 min for even browning; no flip). Do not flip; allow surface to develop undisturbed.
Skin is deeply bronzed and pulled tight across the breast, the thigh joint moves freely when the drumstick is wiggled, and juices from a probed thigh run clear-yellow with no pink. Confirm internal temperature reaches 165°F in the thickest part of the breast (probed from the neck end, avoiding the bone) → 175°F pulled thigh joint (USDA safe minimum for all poultry parts). Rest for 10 minutes before serving.
USDA FSIS 165°F safe minimum for whole poultry; 175°F preferred for dark-meat texture per Meathead Goldwyn's poultry temperature guide on AmazingRibs.com. Indirect method, temperature, and time range from the Weber Grilling Guide beer-can-chicken chart and Steven Raichlen's tested beer-can-chicken technique (BBQ USA).