Using a pair of shears, remove the backbone of the Free-Range Whole Chicken (1).
Flatten out the chicken and pat dry with paper towels.
Put a moderate coat of Swine Life Mississippi Grind Rub (to taste) on both sides of the chicken.
Set your smoker to smoke at 200 degrees F (95 degrees C). Lay down your chicken and set your thermometer. Smoke for 1 hour.
In a large pan underneath add Butter (2 cup), Beer (24 fluid ounce), and Swine Life Mississippi Grind Rub (to taste). Continue to smoke for 30 minutes.
Remove the chicken and place in pan underneath, then cover with aluminum foil. Simmer for 45 minutes.
Meanwhile, make a glaze. Combine Butter (1/4 cup), Barbecue Sauce (3/4 cup), and Honey (to taste).
Take chicken out of pan and place back on rack and take out the pan with liquid. Drain the water pan out on your smoker and open your vents. Crank up the smoker to 325 to 350 degrees F (162-176 degrees C). Continue to smoke until chicken reaches 165 degrees F (73 degrees C) internally. Glaze the chicken and continue to cook for another 10 minutes.
Remove chicken from smoker. Cut and serve, enjoy!