1 (4 lb) whole chickens
1 (16 ounce) can beer (tall boy)
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons dry rub seasonings (your favorite)
2 tablespoons vegetable oil


1  Set up your grill for indirect cooking.
2  On a charcoal grill, this means spreading the coals around the outer edges, but not directly below the food.
3  On a gas grill the outer burners are lit, but not the middle one.
4  Once the grill is covered (which it should always be for indirect grilling) the circulating heat works like a convection oven, so there is no need to turn the food.
5  Remove neck and giblets.
6  Discard.
7  Rinse chicken inside and out; pat dry with paper towels.
8  Rub chicken lightly with oil, then rub inside and out with salt, pepper and dry rub.
9  Set aside.
10  Open beer can and take several gulps (make them big gulps so that the can is half full).
11  Place beer can on a solid surface.
12  Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can.
13  Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its two legs and the can like a tripod.
14  Cook chicken over high indirect heat, with the grill cover on for approximately 1 1/4 hours or until the internal temperature registers 165°F in the breast area and 180°F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife.
15  Remove from grill and let rest for 10 minutes before carving.Source:     http://www.food.com/recipe/beer-can-chicken-9549