Ultimate Beer Can Chicken

Immerse the wood chips in water for a minimum of 1 hour to rehydrate them.

Preheat an outdoor grill for indirect medium heat, approximately 350 degrees F (175 degrees C), to achieve the perfect temperature.

Combine dark brown sugar, kosher salt, paprika, ground black pepper, and cayenne pepper in a small bowl to create the seasoning blend. Place two half-full cans of beer on a baking sheet, being cautious not to spill the contents as they will foam up and overflow. Sprinkle 1 teaspoon of seasoning mix into each can, taking care not to disturb the beer.

Anoint each chicken with 2 tablespoons of vegetable oil, ensuring it is well-coated. Apply the remaining seasoning mix evenly over the entire chicken, including the cavity and exterior surfaces. Position each chicken over a can of beer with its legs on the bottom, keeping it upright and stable.

Discard the instructions for using wood chips and place them with the coals or in an aluminum pan on or under the grill grate, as specified by the grill's manual. Place two chickens, standing upright on their cans directly on the grill. Close the lid and cook the chicken until it reaches an internal temperature of 180 degrees F (82 degrees C), indicated by an instant-read thermometer inserted into the thickest part of the thigh, near the bone. This should take approximately 1 hour and 30 minutes. Remove the chickens from the grill, discard the beer cans, and cover them with a doubled sheet of aluminum foil. Allow the chicken to rest in a warm area for 10 minutes before slicing.