Good morning everyone. I am going to try a full beer can chicken type of thing tomorrow and have a few questions. Still new to smoking and read some threads on here and seems pretty simple and what not, but just want to ask a few things... 1. Did you brine it 24 hrs before - and if so, what did you put in the water? 2. When you use 2/3 of a beer can, do you add spices to it (in the can)? 3. I have a few ideas for dry rubs, so I'll probably go that route. Is a few hours until it gets to 165-170 good? 4. Do I need a 'chicken stand' or anything, or would it be fine to rest it on the can and set it up like that in the smoker? Anything else I have missed, or should be concerned about? Thanks everyone. Signed, Canadian living in the South.