Preheat your smoker to 225 degrees Fahrenheit.

Remove any giblets from the chicken and pat it dry with paper towels.

In a small bowl, mix together the salt, garlic powder, onion powder, paprika, black pepper, and thyme to create a dry rub.

Rub the chicken all over with olive oil, then apply the dry rub generously, making sure to cover all sides and the cavity.

Pour out half of the beer from the can, and place the can on a solid surface. Sit the chicken on top of the beer can, inserting the can into the cavity of the chicken.

Place the chicken in the smoker, standing up on the can, and smoke for about 3 hours, or until the internal temperature reaches 165 degrees Fahrenheit in the thickest part of the thigh.

Carefully remove the chicken from the smoker, let it rest for 10 minutes, then gently remove the beer can before carving.