Step 1

Preheat an outdoor grill for medium-high indirect heat, about 375 degrees F (190 degrees C). Indirect heat is when half of the grill is heating and half is not. You will cook the chicken on the cool side.

Step 2

In a small bowl mix together the BBQ Chicken rub or use your favorite premade chicken rub.

Step 3

Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Fit whole chicken over the can of beer with the legs on the bottom; keep upright. I recommend using this chicken rack also! Sprinkle 1 teaspoon of the seasoning mix into the top cavity of the chicken. The beer may foam up when the seasonings fall inside the can.

Step 4

Gently lift the skin from the chicken. Then generously rub the chicken rub in between the skin and meat of the chicken to season the chicken. Next rub the remaining seasoning mix over the entire surface of the chicken.

Step 5

Place the chicken, standing on the can, directly on the preheated grill on the "cool side" to cook using indirect heat. Close the lid and barbeque the chicken until no longer pink at the bone and the juices run clear, about 1 hour 15 minutes. We recommend not checking the grill for the first hour so the heat stays in. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).

Step 6

Remove the chicken from the grill and discard the beer can. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.