1 can beer (12 ounces)
1 whole chicken, about 3½ pounds
2 tablespoons Barbecue Rub (see recipe or try our Charcrust ready-to-use rubs)
2 cups wood chips, preferably hickory or apple soaked for one hour in half a can of beer plus water to cover, then drained.
Set up the grill for indirect grilling. On a gas grill, preheat to very hot. Place the wood chips in a foil pan and preheat until you see smoke. Reduce heat to medium by turning off one burner.
On a charcoal grill, build your charcoals on the two sides of the grill. Place a drip pan in the center. Preheat grill to medium. Rinse the chicken under cold water and pat dry, inside and out,
with paper towels. Sprinkle 2 teaspoons of the rub inside the body of the chicken. Rub the outside of the bird with 2 teaspoons of the rub. To intensify flavor, you can put some rub under
the skin. Spoon the remaining rub into the beer can. It is normal if it foams up.
Holding the chicken with the opening of the body cavity at the bottom, lower the chicken onto the can so that it fits into the cavity.
When you’re ready to grill; if using a charcoal grill, toss the drained wood chips over the coals. Stand the chicken over the drip pan and away from the heat. You'll need to add some fresh coals after one hour. If using a gas grill, place the chicken on the side where the burner is off and away from the heat. Cover the grill and cook the chicken until the chicken is a dark golden brown and crisp, about 2 hours.
Using tongs, carefully transfer the chicken to a platter. Be careful not to spill the hot beer.
Let rest for 5 minutes. Carve the chicken and serve.