Preheat the electric smoker to a cooking temperature of 250ºF.
Prep the chicken by removing it from the package and removing any of the parts (liver, giblets, etc.). Sometimes they are in a bag, but sometimes they are loose within the cavity of the chicken.
In a small mixing bowl, combine the brown sugar, onion powder, cayenne pepper, smoked paprika, garlic powder, seasoned salt, and black pepper. Mix until it is fully combined.
Add the rub to the chicken, coating the entire chicken. Be sure to add the rub underneath the skin as well.
Open the beer and place it directly on the grill grates. Place the chicken upright over the can of beer. You can also use a chicken throne to make it easier.
Smoke for 2 hours or until the internal temperature registers 165ºF. Make sure you use a wireless meat thermometer or the built-in temperature probe of your smoker to keep an eye on the chicken without opening the smoker too often and releasing all that good smoke.
Remove the chicken from the smoker and allow it to cool 15 minutes before removing the beer can. This will also give the chicken the opportunity to rest completely before serving. Letting the chicken rest allows the juices to redistribute throughout instead of losing them when cutting into it.