A simple beer brine makes for the juiciest and tastiest chicken!
In a large pot add the beer, water, kosher salt, brown sugar, and 2 Tbsps of the BBQ seasoning. Bring just to a boil, remove from heat and stir until the salt and sugar is dissolved.
Put the chicken into a gallon size baggie. Once the brine has come to room temperature, pour the brine over the chicken. Place in a bowl and refrigerate at least 24 hours.
Remove chicken and discard the brine. Pat the chicken dry with paper towels and sprinkle all sides with the remaining 2 Tbsps of BBQ seasoning.
In the smoker: Set the smoker to 250 degrees and smoke for 2-3 hours or until internal temp reaches 170 degrees.
In the oven: Place chicken in a single layer in a 9x13 casserole dish and bake in a 400 degree oven for 40 to 45 minutes or until internal temp reaches 170 degrees.