I tried my hand at my first two smoked Beer Can Chickens. One I injected with Creole Butter and then rubbed with some Winners Circle Hot & Sweet Rub. The other I injected with Roasted Garlic & Herb and rubbed with Jeff's rub. Before I rubbed the birds I put on some EVOO in an attempt to crisp the skin (as previously suggested). Both birds were right around 4.5# and were cooked at 250* for about 4 hours, when I pulled them at 165.* I was really tring to get the skin crisp so for the last 20 minutes or so I wanted to cook at 350* but I could only get my smoker up to ~300.* I also sprayed them with apple juice every 30-45 mins or so, again as previously suggested, as I heard the sugars would carmelize and help crisp the skin too. Anyways, I couldnt get the skin crisp enough for my liking, oh well, it was still delicious. I only gave them ~1 hr of smoke (apple and cherry), as I was having my folks over for dinner and my Mom doesnt like the real heavy smoke flavor as much as my old man and I do. Well here are some pics, enjoy!!! The injections and rubs. All rubbed up and ready for some smoke. Some TBS. Ready to pull. Creole Butter injection and Winners Circle Hot & Sweet Rub. Roasted Garlic & Herb injection with Jeff's rub. Pulled and ready to cut. Thanks for looking.