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1
Remove and discard the neck, giblets, and any excess fat from the chicken.
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2
Sprinkle the salt over the entire surface and inside the cavity of the chicken, covering it all like a light blanket of snow.
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3
Cover the chicken with plastic wrap and refrigerate for 1 1/2 to 2 hours.
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4
In a small bowl mix the rub ingredients.
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5
Rinse the chicken inside and out with cold water.
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6
Gently pat the chicken dry with paper towels.
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7
Season it all over with the rub.
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8
Fold the wing tips behind the chickens back.
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9
Let the chicken stand at room temperature for 20 to 30 minutes before grilling.
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10
Prepare the grill for indirect cooking over medium heat.
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11
Open the beer can and pour out about half the beer.
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12
Using a can opener, make 2 more holes in the top of the can.
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13
Place the beer can on a solid surface.
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14
Plunk the chicken cavity over the beer can.
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15
Drain and add the wood chips directly onto burning coals or to the smoker box of a gas grill, following manufacturers instructions.
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16
When the wood chips begin to smoke, transfer the bird-on-a-can to the grill, balancing the bird on its two legs and the can, like a tripod.
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17
Grill over , with the lid closed, until the juices run clear and the internal temperature registers 170 degrees F in the thickest part of the thigh (not touching the bone), 1 1/4 to 1 1/2 hours.
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18
Carefully remove the chicken and can from the grill (do not spill contents of the beer can, as it will be very hot).
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19
Let the chicken rest for about 10 minutes before lifting it from the beer can and cutting into serving pieces.
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20
Serve warm.
