I take the bird and inject it with whatever marinade I want (garlic butter etc). I put some oil and seasoning in a bowl (I still like Tony's on chicken) and whisk it up until it forms a paste, then I smother the outside of the bird with it. I like using the 16 oz cans because they hold more goodies. I cut the top off and reserve half of the beer. I slice/quarter and stuff in can onion, garlic, bell pepper, serrano pepper, lemon, and cilantro goes on top. Then I add some Tony's & black pepper and top off with beer. Put can in rack, slide on bird. Make sure fat/skin is pulled out on bottom, it will shrink and seal around the can. I stick a small tater or the end of a larger tater in the top hole and pull the skin down over that. Cook on indirect heat with wood of your choice until done. Don't cook too hot or the skin will split and you'll lose juices. Be careful when removing because your fingers can pop/poke into the bird and squirt out hot juices. It's gonna swell up like a tick. I like to quarter the bird/birds and lay in a pan, then pour the contents of the cans all over the top. It doesn't get more tender/juicy/full of flavor than that! Throw the carcasses in a pot and make chicken stock. Good stuff.

Just trying to be descriptive.

Just trying to be descriptive.

BTW, you can get special roaster pans just for beer butt chicken, with the can built in. Brine your chicken in sugary salty brine, more salty first, then use a Sprite or Seven Up. Season the chicken however you like, or leave it be. It will be good.

Here's my fave, a cast iron one -

I've tried several varieties (beer, Dr. Pepper, Root Beer, Sprite, Big Red, etc.) ... my crew prefers Dr. Pepper or Root Beer ... never thought about stuffing stuff into the can (like onion, peppers, spices, etc.) but will likely try that the next time I do some. Injecting seems to hold in moisture, creole or garlic butter. rub down the outside with olive oil, season with favorite spices (sea salt, black pepper, garlic powder, onion powder and smoked paprika are my go-to's). Skinnerback described the process very well!

BTW, you can get special roaster pans just for beer butt chicken, with the can built in. Brine your chicken in sugary salty brine, more salty first, then use a Sprite or Seven Up. Season the chicken however you like, or leave it be. It will be good.

Here's my fave, a cast iron one -

I take the bird and inject it with whatever marinade I want (garlic butter etc). I put some oil and seasoning in a bowl (I still like Tony's on chicken) and whisk it up until it forms a paste, then I smother the outside of the bird with it. I like using the 16 oz cans because they hold more goodies. I cut the top off and reserve half of the beer. I slice/quarter and stuff in can onion, garlic, bell pepper, serrano pepper, lemon, and cilantro goes on top. Then I add some Tony's & black pepper and top off with beer. Put can in rack, slide on bird. Make sure fat/skin is pulled out on bottom, it will shrink and seal around the can. I stick a small tater or the end of a larger tater in the top hole and pull the skin down over that. Cook on indirect heat with wood of your choice until done. Don't cook too hot or the skin will split and you'll lose juices. Be careful when removing because your fingers can pop/poke into the bird and squirt out hot juices. It's gonna swell up like a tick. I like to quarter the bird/birds and lay in a pan, then pour the contents of the cans all over the top. It doesn't get more tender/juicy/full of flavor than that! Throw the carcasses in a pot and make chicken stock. Good stuff.