1 can beer
1 whole chicken; 3 1/2 to 4 lbs
3 tbsp Basic Barbeque Rub recipe; or commercial rub

1. Open beer. Using a church key opener, make a few holes in top of can. Pour half of beer into soaking water of wood chips. Set beer can aside.

2. Set up grill for indirect grilling and set to medium heat.

3. Remove the packet of giblets from body cavity. Remove and discard the fat from inside body and neck cavities. Rinse chicken, inside and out, under cold running water. Drain and blot dry inside and out.

4. Sprinkle 2 tsp of rub inside body and neck cavities. Rub bird all over with 5 tsp of the rub. you can also put some under skin if you want to. Let bird marinate in dry rub for approx between 1 and 2 hours.

5. Put the remaining 2 tsp of rub into the beer in the can. It may foam.

6. Insert the beer can into the body cavity of the chicken and spread the legs to form a sort of tripod. When ready to cook, toss wood chips on coals. Stand chicken up in the center of grill away from heat. Cover grill and cook chicken until the meat is cooked through, about 1 1/2 hours (180F in thigh). Add coals to each side after an hour.

7. Using tongs, carefully transfer chicken, in its upright position, with can to a platter and present the chicken.

8. Let stand 15 minutes. Carefully remove the chicken from the beer can. Take care not to spill beer or burn yourself.

Quarter or carve chicken and serve.