Step 1

Preheat smoked to 250 degrees F.

Step 2

In a small bowl mix together the rub ingredients together.

Step 3

Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry.

Step 4

Sprinkle some of the seasoning mix into the top cavity of the chicken and rub the inside of the cavity with it. Gently lift the skin from the chicken. Then generously rub the chicken rub in between the skin and meat of the chicken to season the chicken. Next rub the remaining seasoning mix over the entire surface of the chicken.

Step 5

Follow the directions for the beer can chicken roaster you have or you can carefully place the chicken over a beer can. Before placing the chicken on the can discard of 1/2 of the beer in the can.

Step 6

Place the chicken, standing on the can, directly on the preheated smoker. Close the lid and smoke the chicken until no longer pink at the bone and the juices run clear, about 2-3 hours depending on the size of your chicken. We recommend not checking the smoker for the first hour so the heat stays in. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F.

Step 7

Remove the chicken from the smoker and discard the beer can. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.