Smoked chicken - spatchcook or beer can

Another vote for spatchcock.

Spatchcock. Plus it's fun to say.

Put it on the beer can rack with no can. Vertical roasting.

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Beer can chicken is vastly overrated and actually one of the worse ways you can cook a chicken.

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Yeah, too much moisture. Stops airflow in the cavity.

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Rick, next time consider wet brining for 24 hours, then allow the chicken to open air dry on a rack in the fridge for 24 hours.. 48 hours if you can.

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Or even better and easier, dry brine for 48 hours.

Spatchcock, Dry Brine, then Smoke. It comes out incredibly nice.

Dry brining gives you a much better skin than a wet brine and still breaks down the surface proteins for good moisture retention. And its much easier to do.

Serious Eats: Dry Brining

And definitely spatchcock, it allows more even cooking of the breasts in relation to the thighs, legs, and wings.

Here is a fantastic read as to why you should not use a beer can...

LINK

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Spatchcock, Dry Brine, then Smoke. It comes out incredibly nice.

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This. Only thing missing is a batch of Alabama white sauce to go with it.

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spatchcoCk

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Only way I'll smoke a whole chicken now.