Unwrap 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.
Inject 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.
I 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.
Bake 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)
While 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.
When 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.