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Smoked Hard Apple Cider Can Chicken


Fire Starter
Joined Nov 4, 2013
Got some pictures for this one.  I took a couple of chickens, covered them with Olive Oil, then sprinkled my rub onto each and rubbed it in all the way around and even inside a little.  Then I set the Smoker to 235* set the timer for 4 hours.

When it got up to temperature I opened up two cans of Angry Orchard Hard Apple Cider, poured half of each can into a tall glass, stuck each of the now half full cans into the chickens, and stood them up on the rack.  I then put the top rack back into the Smoker so I could put the squash on it after I got that ready. 

Then I split a Butternut Squash and cleaned out the seeds, took a fork and jabbed a bunch of holes into it.  I didn't realize I didn't have any butter in the house and had to make a Beeline run to the corner store.
  When I got back, I rubbed the stick of butter over the squash getting some of the butter to press into the fork holes.  Then I sprinkled some Brown Sugar onto it and rubbed some of it into the holes too.  I got the squash into the Smoker almost 50 minutes after the chicken.  I also realized I almost forgot about the IT thermometer in the chicken.

At this point, take a break, and drink up that tall glass of beverage you have left on the counter.

I've read that the chicken is safe to eat when the IT reaches 165*,  Well the word I keyed on there was Safe.  The chicken reached that temperature at around 3 hours, but the squash still wasn't done.  The chicken was still looking really moist, probably from the Cider, so I decided to give it another hour.  Well the IT of the chicken was now up to 189* and I decided that was high enough, not going to risk it any higher.

The squash was almost there, you couldn't mush it with a fork, but I used a Large Spoon and scrapped it out and it was like mash then.  Just a little more work for it.  Added some more butter before serving and everyone loved it.

The Chicken was amazing.  I have never had white meat that you could squeeze out juices from with your fork.  The skin was not crispy, I did think of finishing it in the grill for that, but I didn't want to risk over cooking the meat.

Let me tell you, if you want the most moist smoked white meat, pick out a can of one of your favorite canned drinks and Stick It Up your next Smoked Chicken.



Smoking Fanatic
Joined Jun 17, 2013
looks great. Never thought of doing squash in the smoker. A couple of minutes in the oven, under the broiler will crisp up that skin too. Nice job and how'd the squash taste? 


Fire Starter
Joined Nov 4, 2013
The smokiness in the squash was great.  But I think I forgot the number one ingredient, Salt.  Could have used a little prior to cooking.  Added a touch after, not quite the same though.

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