Select a 3-4 lb chicken, and season it with
Tony Chachere's “More Spice” or your favorite rub. Get 2 cans (16oz is
best) of your favorite brew. Open both cans. Place the chicken on one,
and start drinking the other. The can will set on a seafood grill best.
Smoke-cook at 220°F for about 3 hours or until internal temp reaches 165°-170°F using 2 ounces of hickory. Serve.