Step 1

Preheat the smoker or grill to between 225-275 degrees and prepare to cook the chicken on indirect heat.

Step 2

Mix up all of the ingredients for the spice mix and store in an airtight jar like a Mason jar. You will have extra - trust me, this is a good thing.

Step 3

Remove the neck and giblets and pat the chicken dry with a paper towel. Tuck the wings back under the chicken if you prefer. (Totally forgot to do this when I made the chicken in the photo!)

Step 4

Brush chickens with olive oil and sprinkle liberally with Chipotle Spice Mix.

Step 5

If you are using an upright rack like the one pictured above, insert the beer can in the rack and the rack into the chicken. If you are not using a rack insert the can into the chicken with the legs forward in front of the can to balance the chicken. The can should have extra holes punched in the top with a bottle opener and only be half full of beer. (If you are not a beer drinker, you can use the rack but inject the chicken with apple juice for great flavor!)

Step 6

Place the chicken on the grill and close the grill cover while cooking. You will cook until the chicken reaches 160 degrees in the breast area and 175 degrees in the thigh area.

Step 7

Depending on the size of your chicken, that will take about 2-3 hours. About 20-30 minutes before you expect the chicken to be done, you will brush it with your favorite barbeque sauce. You want to cook the sauce until it becomes tacky instead of "wet" - but you don't want it to burn. So be careful with the time and temperature. The juices will run clear when the chicken is done.

Step 8

Let the chicken rest for 10 minutes before carving. Be careful when removing the can from the chicken because it will be hot and full of liquid!