Here is a recipe for smoking two whole chickens on a pellet grill using the beer can method, Chantico Raw agave, and Monstruo de Gila Sonoran BBQ salsa, with a spicy twist:
Preheat your pellet grill to 225°F.
In a small bowl, mix together the raw agave, BBQ salsa, chili powder, cumin, smoked paprika, salt, cayenne pepper, and olive oil.
Open the cans of beer and take a few sips (or pour out a few sips) to make room for the chickens.
Rinse the two whole chickens under cold water and pat them dry with paper towels.
Using a basting brush, brush the agave and BBQ salsa mixture generously all over the chickens, making sure to coat them evenly.
Carefully slide each chicken onto a can of beer so that the can is inside the cavity of the chicken, with the legs facing down and the wings facing up.
Place the chickens on the pellet grill and smoke for about 4 hours, or until the internal temperature of the thickest part of the meat reaches 165°F.
Baste the chickens with the agave and BBQ salsa mixture every hour or so, making sure to keep the chickens moist and flavorful.
Once the chickens are done, remove them from the pellet grill and let them rest for about 10 minutes before carefully removing the beer cans and carving and serving.