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1
Rub the Garlicky Barbecue Marinade all over the chicken and refrigerate overnight, or for 4 hours at room temperature.
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2
Bring the chicken to room temperature and sprinkle the Seven-Spice Dry Rub all over the skin.
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3
Light a charcoal fire in a covered grill and set it up for indirect grilling: When the temperature reaches 225, carefully push the hot coals to one side and place a drip pan filled with 1 cup of water on the opposite side.
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4
Alternatively, bring a smoker to 225.
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5
Discard (or drink) half of the beer.
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6
Stand the chicken upright on the can, with its legs pointing down.
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7
Transfer the chicken on the beer can to the grill, setting it over the drip pan and cover the grill; you'll need to cook the chicken for about 3 hours total.
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8
To maintain the temperature at 225, replenish the charcoal with a fresh batch of burning coals every hour.
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9
Add more water to the drip pan when half of it is evaporated.
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10
After the first 45 minutes, rotate the chicken, then drain 1/2 cup of the wood chips and scatter them over the coals.
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11
After another 45 minutes, drain and scatter the remaining wood chips over the coals.
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12
Rotate the chicken again, and spray the chicken with the Cider Mop Spray.
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13
Rotate and spray the bird twice more, at 45-minute intervals.
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14
The chicken is done when an instant-read thermometer inserted in an inner thigh registers 165.
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15
Remove and discard the beer can.
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16
Transfer the bird to a carving board; let rest for 20 minutes.
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17
Remove the drip pan from the grill.
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18
Stoke the coals and spread them in an even layer.
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19
Replenish with fresh coals to make a medium-hot fire.
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20
Cut the chicken in half through the backbone and brush it all over with the diluted Sweet and Sticky Barbecue Sauce.
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21
Grill the chicken, skin side down, until lightly charred.
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22
Turn and brush it with more sauce.
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23
Continue grilling, brushing and turning until the chicken skin is crisp and glazed, about 15 minutes.
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24
Serve at once.
