preheat smoker to 300F. If using a grill, set up for indirect grilling. Place beer can in the barbecue while it preheats.
Trim off any excess fat or skin from your bird. Using your thumb and forefinger, loosen up the skin from the meat so that you can season both the inside, and outside of the skin.
in a spice shaker combine the dry ingredients. shake the rub directly on the skin, as well as on the inside so the meat of the chicken gets hit directly with your rub.
using a cotton glove to prevent burning yourself, place the beer can inside the cavity of the chicken.
Place the chicken in the smoker, or over indirect heat on your grill in an upright position. Optionally, you can use a beer can holder to keep the bird positioned correctly.
Cook until the breast reads 165 F and the thighs, 275 F. Let rest for 5-10 minutes, then pull by hand. I like to chop up the skin and mix it into the chicken as well. Eat as a taco, or on its own and enjoy!