In a large bowl, combine the water, salt, paprika, garlic powder and one can of beer.

Place the chicken in the bowl. Cover and brine for 12 to 24 hours in the refrigerator.

When ready to cook, preheat the smoker according to the manufacturer’s instructions until temperature reaches 150°C (300°F). Add the manufacturer’s recommended type of wood to the smoker.

Drain the chicken and discard the brine. Glide the chicken cavity opening over the remaining beer can until it’s halfway inserted. If needed, stretch the chicken’s legs so it remains upright. Place the wings behind the chicken’s back.

Place the chicken and the can on the smoker’s hot grill. Smoke for 3 to 4 hours, until a cooking thermometer inserted in the fleshy part of the thigh reaches 74°C (165°F), or until the meat easily pulls away from the bone.