Fill your smoker with hickory pellets (or wood chunks, splits, etc.) and preheat to 275°F.

Remove the whole bird from its packaging, pat it dry with paper towels, and remove any giblets from the cavity. Trim any excess fat or loose skin with kitchen shears if needed.

Rub outside of chicken all over with olive oil, ensuring it's fully coated. Generously rub soul food seasoning mixture and Cherry Cola seasoning all over chicken and under skin where possible.

Open beer and pour out ¼, leaving the can about ¾ full.

Place beer can on a stable surface or in a beer can chicken holder. Carefully lower chicken onto the can so it sits upright with the can in the cavity of the chicken. Ensure it's stable.

Place a drip pan on the lower rack of smoker to catch any drippings. Position chicken upright on the smoker’s grill grates.

Smoke chicken at 275°F. When internal temperature reaches 140°F in the breast, baste chicken with melted butter.

Use a meat thermometer to check the temperature. Cook until the internal temperature reaches 155°F in the breast and 165°F in the thickest part of the thigh. Total cooking time should be around 2.5 to 3 hours.

Carefully remove chicken from the smoker. Let it rest for 10-15 minutes at room temperature on a cutting board before carving.