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1
Soak the wood chips in water for at least 2 hours.
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2
When ready to grill, preheat 1 of the burners to 350 degrees F.
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3
Make sure the chicken is clean and innards are removed; pat dry with a paper towel and set aside.
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4
In a small mixing bowl, add paprika, brown sugar, kosher salt, cayenne pepper, onion powder, garlic salt, chili powder and mix well.
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5
Take the chicken and separate the skin from the breast taking care not to tear or remove skin.
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6
Apply the spice rub directly to the chicken breast, under the skin.
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7
Apply rub to the entire chicken, inside and out, reserving at least 2 tablespoons.
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8
Punch 2 holes at the top of the can, with a manual hand-held can opener.
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9
In a new bowl, mix butter and remaining spice rub.
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10
Add this mixture to the half-full can of beer.
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11
Place chicken over beer can and insert into the cavity of the chicken, keeping beer can standing up.
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12
Place the wood chips in a foil smoker pouch over the active burner on the grill and set the chicken, on a pie plate, over the in-active burner.
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13
Close the lid.
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14
Rotate the chicken every 20 minutes.
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15
5 minutes before cooking is complete, drizzle the honey over the chicken.
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16
The chicken should take about 1 hour and 20 minutes to cook, or until an instant-read thermometer registers 155 degrees F. Slice and serve.
