Beer can

~5 lbs chicken
Brine Overnight:
1 gallon of cold water (or enough to completely submerge the chicken)
1 cup kosher salt
1 tbs ground black pepper
1 tbs cayenne
Let sit in fridge for a few hours after rinsing brine off. Rubbed with olive oil and then the chicken rub
Cut the whole top off of the beer can using a can opener
Place chicken on to beer can/stand
Smoked on 225° with ~2oz cherry for 3 - 4 hours
You can also put extra whole herbs into the beer can to give the chicken some extra flavor like rosemary or thyme