Smoky Beer-Infused Chicken Delight

Begin by soaking the cherry wood chips in water for at least 1 hour to prepare for grilling.

Preheat your outdoor grill to an indirect medium heat, targeting around 175 degrees C (350 degrees F).

In a small bowl, combine the dark brown sugar, kosher salt, paprika, black pepper, and cayenne pepper to create the sweet and spicy rub. Place the half full beer cans on a baking sheet and spoon 1 teaspoon of the seasoning mix into each can. Be cautious as this will cause the beer to foam up and out of the can.

Rub each chicken with 2 tablespoons of vegetable oil, then generously coat them with the remaining seasoning mix, ensuring that the entire chicken is covered inside and out. Carefully fit each chicken over a can of beer with the legs on the bottom to keep them upright.

Once the wood chips are soaked, drain them and place them with the coals or in an aluminum pan on or under the grill grate as instructed by the grill's manual. Position the two chickens, standing on their beer cans, directly on the grill. Close the lid and grill the chicken until it is no longer pink at the bone and the juices run clear, which should take approximately 1 hour and 30 minutes. Use an instant-read thermometer inserted into the thickest part of the thigh, near the bone, to ensure it reads 82 degrees C (180 degrees F).

After grilling, remove the chickens from the grill and discard the beer cans. Cover the chicken with a doubled sheet of aluminum foil and allow it to rest in a warm area for 10 minutes before slicing.