Remove about half the beer from the can and secure the can inside the chicken throne.
Place the brownsugar, paprika, garlic powder, salt, and pepper in a medium bowl. Whick until thoroughly combined.
Pat the chicken dry and pour half the seasoning over the top of it. Rub the seasoning all over the chicken.
Place the chicken on the throne. This may take a little adjusting for it to sit right, but you want it sitting as upright as possible.
Add the melted butter to the remaining seasonings and stir well.
Inject the butter/seasoning mixture into each shoulder area of the chicken until it plumps up each side. Be careful to not suck up too much of the seasoning that has settled to the bottom of the bowl as it may clog your injector.
Place the chicken in the smoker and baste it with the leftover butter/seasoning mixture.
Smoke for 2½ hours or until the internal temperature reaches 165 degrees in the breast and 175 degrees in the thigh. Baste periodically throughout the 2½ hours, about every hour, or until you’re out of the baste.
Remove the chicken from the smoker.
Allow the chicken to rest for 10 minutes before slicing.
You can use another rub if desired, however, this is an amazing homemade rub recipe with the perfect flavor for chicken.You can use whatever beer you like. I used Miller Light. You can even use soda and not beer. It’s basically just a source of liquid for the chicken.You can smoke more than one of these chickens at a time if you have a big crowd. However many you can fit on in your smoker without being overcrowded.You can use any flavor wood pellet you prefer, I used hickory as it offers the best flavor in my opinion.If you don't have an injector or aren’t confident with that step, you can skip it. It will still turn out with amazing flavor. I mean, not as amazing as if you injected it, but definitely still tasty.