At least 30 minutes before smoking, remove the chicken from the refrigerator and set it on the counter. Letting it come closer to room temperature helps it cook more evenly from the outside in.

Preheat your smoker to 225°F. For a pellet grill, add apple or cherry wood pellets. For charcoal or offset smokers, add a couple of chunks of apple or cherry wood once the coals are going. Hickory works for a bolder smoke flavor, but use it sparingly — it can overpower poultry.

Combine all dry rub ingredients in a small bowl and set aside.

Remove the chicken from its packaging and check the cavity for a giblet bag. Discard if present. Pat the chicken completely dry on all sides with paper towels — dry skin is essential for crispy skin, so take your time. Slide your fingers under the skin to separate it from the breast and thigh meat. Work from both the tail end and the neck end, being careful not to tear the skin.

Rub olive oil over the entire outside of the chicken and under the skin over the breast and thigh meat. Sprinkle the dry rub evenly over the outside and under the breast skin, pressing gently with your hands so it adheres.

Open the beer and pour out or drink roughly half, leaving about 6 ounces in the can. Add 2 tablespoons of apple juice to the can. Optionally add fresh herbs (thyme, rosemary) and crushed garlic for extra aromatics. If using a beer can chicken holder, place the can into the holder now.

Hold the chicken upright and lower the cavity down over the beer can so the opening faces up toward the neck. The two legs and the can form a natural tripod — the chicken should stand on its own. Set the whole setup on a small rimmed baking sheet or aluminum pan for easy transport.

Carefully carry the chicken to the smoker and set it directly on the grates. Place an aluminum drip pan on the rack below to catch drippings if you are not using a holder with a built-in drip pan. Close the lid and smoke at 225°F for 45 minutes.

After 45 minutes, baste the outside of the chicken with melted butter using a pastry brush. This adds flavor and helps the skin develop a deep mahogany color.

After another 45 minutes (1 hour 30 minutes total cook time), increase the smoker temperature to 375°F. Continue cooking until the internal temperature in the thickest part of the thigh (not touching bone) reaches 165°F, about 45 minutes to 1 hour more. Use an instant-read thermometer to check.

When the chicken hits 165°F, carefully transfer it (still on the can) back to the baking sheet. The can and liquid inside will be extremely hot — handle with care. Let the chicken rest upright on the can for 10 to 15 minutes. Do not cover with foil — this steams the skin and makes it soggy. Optionally brush with a little more melted butter before carving.

Hold the chicken steady on a cutting board with tongs and carefully pull the beer can straight down and out. A second set of hands helps. Carve and serve immediately.