Dr Pepper Chicken Done Right: Sweet Heat Meets Smoke
Beer can chicken has been a backyard BBQ favorite for years, but around here, we like to mix things up. We took that classic idea and gave it our own spin—swapping the beer for Dr Pepper and pairing it with a bold, smoky rub and a sauce that pulls everything together. The chicken steams from the inside out, staying juicy while soaking up that sweet, spicy aroma from the soda. Add a generous pour of our Calabrian Chile Dr Pepper BBQ Sauce on the side, and what you’ve got is comfort food with attitude. This one’s built for folks who like flavor loud and proud.
Dr Pepper Chicken Done Right: Sweet Heat Meets Smoke
Glenn Connaughton
6
20 minutes
2 hours
610
American
Main Dish
This Dr Pepper chicken takes a classic backyard favorite and gives it a Revolution Barbecue upgrade. We start with a 5-pound bird soaked overnight in our Bird Brine, locking in moisture and flavor from the inside out. After a rinse and a rubdown with our Kansas City BBQ Rub—both under and over the skin—we steam it over a half-full can of Dr Pepper while it smokes low and slow. The result is a juicy, flavorful chicken with a crispy bark and deep smoky aroma, made even better when paired with our Calabrian Chile Dr Pepper BBQ Sauce.
Ingredients
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1 whole chicken (5 pounds)
1 gallon water
1 bottle Revolution Barbecue Bird Brine
4 tablespoons neutral oil (canola or avocado)
4 tablespoons Revolution Barbecue Kansas City BBQ Rub
1 can (12 ounces) Dr Pepper, half poured out
1 chicken throne
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1 can (12 ounces) Dr Pepper
2 cups ketchup
1 cup dark brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons Revolution Barbecue Kansas City BBQ Rub
1 teaspoon ground black pepper
2 teaspoons Calabrian chile sauce
Directions
Brine the Chicken: In a large container, mix the Bird Brine with 1 gallon of water. Submerge the chicken fully and refrigerate overnight.
Prepare the Chicken: Remove the chicken from the brine, rinse well under cold water, and pat completely dry with paper towels. Rub the outside of the bird with oil. Gently loosen the skin over the breasts and thighs and work 2 tablespoons of the Kansas City BBQ Rub underneath. Rub the remaining 2 tablespoons over the skin.
Set Up the Dr Pepper Can: Open a 12-ounce can of Dr Pepper and pour out half. Place the can in a chicken throne and set the chicken cavity over the can, standing the bird upright.
Smoke the Chicken: Preheat your smoker to 225°F and add hickory wood for smoke. If using a Traeger, activate Super Smoke mode. Place the chicken on the grill and smoke for 1 hour at 225°F.
Make the BBQ Sauce: In a saucepan, combine Dr Pepper, ketchup, brown sugar, Worcestershire sauce, Kansas City BBQ Rub, black pepper, and Calabrian chile sauce. Bring to a boil, reduce heat, and simmer for 20 minutes or until thickened. Let cool slightly before serving.
Finish at Higher Heat: Increase the smoker temperature to 350°F and continue cooking for about 1 more hour, or until the internal temperature reaches 160°F in the breast and 170°F in the thighs.
Rest and Serve: Remove the chicken from the smoker and let rest for 15 minutes before slicing.
