You can either prepare this by applying the mixture to the skin only or by applying to both the skin and the meat. The way I prefer it is to loosen the skin by slipping your fingers underneath the skin and pulling it away (gently) from the meat so you can apply the mixture directly to the meat for more flavour. Be careful not to rip the skin as you'll want to lay it back over the meat when done to prevent the meat from drying out.
Combine the oil and the spices together and rub them over the meat and skin. Let sit for 15 minutes to let things soak in a bit.
Empty some of the beer out of the can (I usually do about 1/3) and leave the rest in the can. Insert it into the cavity of the chicken so that it's standing upright in a pan (shown above).
Place in the smoker (pan included) upright for approximately 3 hours at around 225 degrees or until a thermometer inserted in thigh registers 165°.