Step 1

Combine Dry Rub ingredients in a small bowl. Set aside.

Step 2

Turn on smoker according to manufacturer’s instructions and set to 225 degrees F.

Step 3

Remove any gizzards from the inside of the chicken and then pat dry with a clean paper towel. Rub dry rub all over chicken ensuring you get it into every nook and cranny.

Step 4

Open can of beer and carefully place the top of the beer can inside the cavity of the chicken, setting the chicken upright. Use kitchen twine to tie the legs together and try and tuck the wings in a bit.

Step 5

Place on the smoker and close. Let smoke for 1 hour – 1 hour and 30 minutes.

Step 6

Raise smoker temperature to 350 degrees F.

Step 7

Let cook for 1 hour – 1 hour 30 minutes, opening the smoker 2-3 times to quickly baste with melted ghee or butter (if you want).

Step 8

Remove when the internal temperature reaches 160-165 degrees F. and let rest 10 minutes (the internal temp will continue to raise during the time).  Feel free to baste one more time as it is resting.

Step 9

Remove beer from the cavity and carve chicken.