1 whole free range chicken
1 can of Dale’s Pale Ale. You can use a different beer but make sure it’s more flavorful than the “Light” beers.
Chicken dry rub such as Good Sh*t
Smoking wood of choice
Heat smoker to 250. Rub the chicken liberally with the dry rub. Drink/pour out 1/2 of the beer. Place the chicken over the beer can using the chicken’s legs as tripods to help stabilize it. Place the upright chicken with the beer can in the chicken cavity on a cooking sheet. Smoke for 2-2 1/2 hours or until the chicken reaches 165 internal temperature. Using oven mitts, carefully remove the chicken off of the beer can and discard the beer can. Carve the chicken and serve immediately.