1Unwrap whole chicken, wash, and removed innards. Set innards aside. Set chicken, breast side up, in a 9x13 glass baking dish for oven, an old metal brownie pan for smoking. slather chicken in room temperature butter.
2Inject chicken with beer. I usually do one full syringe in each breast, thigh, and leg. Shove the remainder of the beer, can and all in the chicken's "cavity". Not the neck end :-) Put the can hole side up so the beer doesn't leak out but boils and steams its was out.
3I usually don't measure the spices but generously sprinkle Cavendar's, and Old Bay in equal parts over the entire chicken. Sprinkle a little to a lot of red pepper according to taste. Remember a little red pepper goes a long way. This ends up tasting a lot like a cajun seasoning with a little different wang.
4Bake or smoke chicken according to size. About 20 mins per pound in the oven on 350. Use a pan when smoking even if you have a stand so you can save the juices. Do not tent with aluminum foil unless its a very large bird. remove foil at least an hour before done so it can brown to a crisp. (I had this deep fried once but I didnt do it. It was fabulous)
5While the chicken is cooking, take a sauce pot and 2 cups of water and boil innards. remove all but the neck in 15 minutes. continue to cook neck until you have a nice broth. remove neck, cut up all innards and feed to the cats. Yack. The broth, after skimming, can be used as extra for the Homemade Rice-a Roni or frozen for some future use.
6When the juices run clear, remove chicken from oven and let cool for 20-30 minutes. Remove can and drain remainder of beer, if any, into the broth juices. Slice like a turkey. Spoon a little of the spicey beer/chicken broth juices over the slices on your plate. Reserve juices for my side dish Homemade Rice-a-Roni. Home style green beans are a good veggie with this as well.