12 oz. can beer
3 1/2 to 4 lb. whole chicken
2 Tbsp. meat barbecue rub

Remove giblets from chicken, rinse well inside and out and pat dry. Sprinkle outside of chicken with 1 Tbsp. of the barbecue rub. Sprinkle 1-1/2 tsp. of the rub inside the chicken. Wash the beer can thoroughly and dry. Open the beer can and punch two more holes in the top. Pour off half of the beer. Pour remaining 1-1/2 tsp. of the barbecue rub into the beer.

Hold the chicken upright, with the opening of the body cavity at the bottom, and lower it onto the beer can so the can fits into the cavity opening. Pull the chicken legs forward so it stands upright. Tuck the tips of the wings behind the chicken’s back.

Set up the grill for indirect grilling (see Direct and Indirect Grilling). When ready to cook, stand the chicken in the center of the hot grate, over the drip pan, not over the coals. Use the chicken legs and the beer can to stabilize the chicken and ensure that it stands upright on the can. Cover the grill and cook until the chicken skin is crisp and dark brown. The meat will be cooked through (about 180°F on an instant-read meat thermometer inserted in the thickest part of a thigh, not touching the bone) in about 1-1/4 to 1-1/2 hours. If using a charcoal grill, add 12 fresh coals on each side of the drip pan after 1 hour. If the chicken starts to brown too much, loosely cover the bird with aluminum foil.

Using tongs, hold the bird by the can and carefully transfer it in an upright position to a platter. Let the chicken rest for 5 minutes, then carefully lift it off the beer can, being very careful not to spill the hot beer or burn yourself. Halve, quarter, or carve the chicken and serve.

Source: Steven Raichlen

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