Step 1

Pre-heat smoker to 225°F.

Step 2

Remove giblets from inside of roaster chicken and rinse bird with fresh water.

Step 3

Brine chicken for 4-24 hours in a wet brine or simply rinse with fresh water. Add brine ingredients in a large pot and bring to a boil to dissolve salt & sugar. Remove from heat.

Step 4

Allow brine to cool COMPLETELY before adding & submerging chicken into liquid. Once finished, rinse with cool fresh water.

Step 5

Dry chicken with paper towels. Coat with olive oil. Make sure to get both sides of the bird and in between the skin and breast meat.

Step 6

Season bird with rub seasoning everywhere you put olive oil. Place a 12-16 oz beer can which is half full of beer inside the cavity of chicken. Use a beer can chicken stand for ease.

Step 7

Place chicken directly on grill rack 'sitting up' and smoke for 75 minutes. Turn up temperature to 350°F and cook until the internal temperature is 165°F when checked with an instant read thermometer, about another 60 minutes.

Step 8

Let rest 10-15 minutes and serve.