Today I smoked 2 beer can chickens. I brined them over night (12 hours) with the slaughter house recipe here. Rinsed them off, patted dry, brushed some olive oil on them, then hit them with some kick n chicken. Then sat them on top of a bud light half filled, and a teaspoon of rosemary to each can (thanks to squibs post). I used apple chips and smoked at 250* - 260* for 3 hours, checked the IT temps and they were done but the skin wasn't the color I wanted it to be. I cranked the heat up to around 275* for another hour. 4 hours 15 minutes total cook I pulled them off. Almost forgot the picture taking them off the smoker, 1 was removed before I remembered.