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1
Pop the tab off the beer can.
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2
Using a church key style can opener, make a few more holes in the top of the can.
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3
Pour out half the beer into the soaking water of the wood chips.
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4
Set the can of beer aside.
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5
Set up the grill for indirect grilling and preheat to medium.
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6
If using a charcoal grill, place a large drip pan in the center.
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7
If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and preheat the grill to high until you see smoke, then reduce the heat to medium.
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8
Remove the packet of giblets from the body cavity of the chicken and set aside for another use.
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9
Remove and discard the fat just inside the body and neck cavities.
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10
Rinse the chicken, inside and out, under cold running water, drain, and blot dry inside and out with paper towels.
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11
Sprinkle 2 teaspoons of the rub inside the body and neck cavities of the chicken.
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12
Rub the bird all over on the outside with 2 teaspoons of the rub.
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13
If you have the patience, you can put some of the rub under the skin being careful not to tear it.
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14
Spoon the remaining 2 teaspoons of rub through the holes into the beer in the can.
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15
Don't worry if it foams up, this is normal.
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16
Insert the beer can into the body cavity of the chicken and spread out the legs to form a sort of tripod.
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17
Tuck the wing tips behind the chicken's back.
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18
When ready to cook, if using a charcoal grill, toss all the wood chips on the coals.
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19
Stand the chicken up in the center of the hot grate, over the drip pan and away from the heat.
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20
Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked to an internal temperature of 180 degrees F, about 1 1/4 to 1 1/2 hours.
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21
If using a charcoal grill, you'll need to add 12 fresh coals per side after 1 hour.
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22
Using tongs, carefully transfer the chicken in its upright position on the beer can to a platter and present it to your guests.
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23
Let rest 5 minutes, and then carefully remove the chicken from the beer can.
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24
Take care not to spill the hot beer and burn yourself.
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25
Quarter or carve the chicken and serve with Cola barbecue sauce.
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26
Combine all the ingredients in a mixing bowl and stir to blend together.
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27
Store the rub in an airtight jar away from heat or light and it will keep for at least 6 months.
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28
Combine all the ingredients in a heavy non-reactive saucepan and gradually bring to a boil over medium heat.
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29
Reduce the heat slightly to obtain a gentle simmer.
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30
Simmer the sauce until reduced by 1/4, about 6 to 8 minutes.
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31
Use right away or transfer to a large jar, cool to room temperature, cover, and refrigerate.
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32
The sauce will keep for several months.
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33
Cook's Note: You can also barbecue a chicken on a can of cola, lemon-lime soda, or root beer.
