1. Combine the brown sugar, salt, paprika, black pepper, and cayenne pepper.
2. Clean out chicken cavity and wash chicken with cold water. Pat dry with a paper towel. Rub each chicken with 2 tablespoons oil. Rub the spice mixture inside and outside of the chicken, pulling out the wings to make sure you cover entire bird.
3. Take each can of beer and pour out 1/2 the can. Using can opener poke 2 extra holes in top of beer cans. Pour 1 teaspoon of spice rub into each can (be careful, it will foam up out of can).
4. Preheat an outdoor grill for indirect medium grilling. soak the hickory chips in a bowl of water for at least 60 minutes. Put the soaked wood chips over the coals or according to your grill's manual.
5. Place the beer can in the chickens cavity and use the chickens legs to make a tripod.
6. Make sure to use indirect cooking, if the chickens are placed right over the coals or gas flame the chickens will burn. If the skin starts getting to dark get loosely cover the top of the chickens with a piece of aluminum foil.
7. Chickens should be ready in 1 1/2 hours or when the internal temperature of chicken reaches 180 degrees F (80 degrees C). You will see juices running clear off bottom of chickens.
Try not to open the grill too often. I recommend once after an hour then every 15 minutes to make sure it is not burning (just a QUICK peek each time) don't let too much heat escape