Brian, that looks awesome!!! I get my jerk seasoning at no frills, it's dirt cheap
I've done the beer can chicken in the past, and it was good! However I felt it was a waste of beer! And imparted little to no flavour to the bird. Fresh savoury and fresh thyme sprigs, in an empty can with pre boiled (hot) water however was awesome as the aromatics were already being released and intensified and the water further boiled down.
I've found however beer chicken just doesn't work on the kettle due to the height of the lid. And I don't enjoy the taste of creosote should the chicken touch the lid.
I'll either spatchcock it or split it I'm thinking..... She's brining boys.. 1/3 cup coarse salt and 1/3 cup sugar.