Step 1

Heat Grill: Heat the smoker to 225F degrees with an indirect heat zone with hickory and apple wood chips or pellets.

Step 2

Prep Can: Empty a soda or beer can. Refill it with Guinness. Place the can in a beer can chicken roaster rack.

Step 3

Season: Remove the chicken from the packaging. Remove the inner organs. Pat the chicken dry with paper towels. Sprinkle with the rub. Place the chicken cavity over the can. Fill the can with stems of fresh herbs.

Step 4

Smoke: Smoke over indirect heat for about 3 hours or until the thigh meat reaches an internal temperature of 155F degrees.

Step 5

Crisp: Increase the grill temperature to 325F degrees. Brush the bird with vegetable oil. Continue cooking until the skin gets crispy and the meat registers at 170F degrees.

Step 6

Serve: Remove from the grill. Rest for 10-15 minutes. Slice and serve.