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Preheat your smoker to 325° Fahrenheit.
In a small bowl, combine the ingredients for the spice rub. Mix well.
Prepare the chicken by patting the chicken dry with paper towels.
Apply the chicken rub. Rub the spice rub evenly over the chicken skin and in the chicken cavity.
Open the top of the beer with a can opener and pour out half of the beer. Add apple juice into the can of beer.
Place the cavity of the chicken on top of the can to stand the chicken upright.
Add 3-4 wood chunks of your choice to the hot coals for smoking, then place chicken in the smoker. Smoke for 1 hour.
Brush the chicken with barbecue sauce, then continue to smoke until the internal temperature of the chicken reaches 165 degrees Fahrenheit with an instant read thermometer in the thickest part of the thigh, about 30 additional minutes.
Let the chicken rest for 15 minutes before slicing into it.