
Dr Pepper Chicken Done Right: Sweet Heat Meets Smoke
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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
Rated 5.0 stars by 1 users
Category
Main Dish
Cuisine
American
Author:
Glenn Connaughton
Servings
6
Prep Time
20 minutes
Cook Time
2 hours
Calories
610
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
For the chicken
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1 whole chicken (5 pounds)
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1 gallon water
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1 bottle Revolution Barbecue Bird Brine
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4 tablespoons neutral oil (canola or avocado)
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4 tablespoons Revolution Barbecue Kansas City BBQ Rub
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1 can (12 ounces) Dr Pepper, half poured out
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1 chicken throne
For the Calabrian Chile Dr Pepper BBQ Sauce
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1 can (12 ounces) Dr Pepper
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2 cups ketchup
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1 cup dark brown sugar
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2 tablespoons Worcestershire sauce
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2 tablespoons Revolution Barbecue Kansas City BBQ Rub
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1 teaspoon ground black pepper
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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.
Recipe Note
This recipe brings together bold BBQ flavor, nostalgic backyard cooking, and the sweet fizz of Dr Pepper in one unforgettable bird. That Calabrian Chile BBQ Sauce brings just enough heat to cut through the sweetness, making it the perfect pairing. You can glaze it on during the last 10 minutes or serve it on the side for dipping. Stock up on our Bird Brine and Kansas City BBQ Rub from our website or Amazon store, and let your next cook be all about flavor. #revolutionbbq
Nutrition information is automatically calculated, and should only be used as an approximation
Serving Size
1 serving (300 grams)
Calories 610,
Fat
21 grams,
Polyunsaturated Fat
4 milligrams,
Monounsaturated Fat
8 milligrams,
Carbs
52 grams,
Protein
48 grams,
Potassium
610 milligrams,
Fiber
1 grams,
Sodium
1020 milligrams,
Sugar
38 grams,
Iron
2.4 milligrams