Hey all. Smoked a 4+lb whole bird for the first time. I've done plenty of qtrs, and splits but never the beer butt chicken. So being a sunday here and I can't buy beer but only 3.2 in the grocery I got a pounder of key light which ended up not fitting in my beer chicken holder. So that sucked but being such a big can I put the bird on that and did some balancing work to keep it steady in the smoker. I did a basic brine for a few hours and then used my rub. Inside the beer can, I had well beer, some butter, some garlic, more rub and then added some creole butter that I had from an injection kit. My maverick probe fried out on me a couple of weeks back and my replacement is in the mail. So this was a timed smoke. I did it for about 4 hours and when the drumstick moved easily I knew it was done. I used hickory and basted w/ the creole butter a couple of times. A trick I did with my electric ecb was I didn't use any water in the pan and my temps held at 300*. So I got some decent crispy skin. Bird turned out good but could have been removed from the smoker about 20 minutes earlier. Not dry but the breasts could have been a bit moister. Need that probe before the 4th!! Anywho wordy post and on to the pics.