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1
Set up your grill for indirect cooking.
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2
On a charcoal grill, this means spreading the coals around the outer edges, but not directly below the food.
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3
On a gas grill the outer burners are lit, but not the middle one.
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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.
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5
Remove neck and giblets.
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6
Discard.
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7
Rinse chicken inside and out; pat dry with paper towels.
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8
Rub chicken lightly with oil, then rub inside and out with salt, pepper and dry rub.
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9
Set aside.
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10
Open beer can and take several gulps (make them big gulps so that the can is half full).
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11
Place beer can on a solid surface.
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12
Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can.
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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.
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14
Cook chicken over high indirect heat, with the grill cover on for approximately 1 1/4 hours or until the internal temperature registers 165u00b0F in the breast area and 180u00b0F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife.
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15
Remove from grill and let rest for 10 minutes before carving.
