Master Forge gas smoker.
I have done ribs, beef, and talapia for fish dip, but no chicken yet. I picked up a 6 pound whole chicken and am thinking of doing it beer can style. Using the beer can, will I still have to brine? Would oiling the skin before the rub help the skin crisp? or should I plan on throwing on the grill after to crisp it?
I usually do beer can chicken on the grill using the stand for the can and McCormick's grilling mate Monterrey chicken seasoning.