Beer Can Chicken

1 large whole Chicken (4-5 pounds)
3 tablespoons dry rub (I use a mix of 3 Tbls McCormick Grill Mates Chicken Rub with 1 tsp pepper and 1 tsp salt)
1 12 oz can of beer

Remove giblets from chicken. Remove and discard the fat from the chicken. Rinse the entire chicken under cold water, then drain and blot dry, inside and out. Sprinkle 1 Tbl of rub inside the body and neck cavities, then rub 1tbs all over the skin of the bird. Rub 1/2 tbs between the flesh and the skin. Cover and refrigerate the chicken while you preheat the grill.

Grill set up:
Use indirect heat - charcoal grill have two piles of charcoal on opposite sides of the grill and cook the chicken in the middle.
For gas grills, depending on the number of burners arrange it so you don't have flames right under the bird.

Set up the grill. Pop the tab on the beer can and using a "church key" can opener punch 6 or 7 holes in the top of the can. Pour out the top inch of beer. Then spoon the remaining dry rub through the holes in the can. Holding the chicken upright (wings at top, legs at bottom) with the body of the cavity down, insert the been can into the lower cavity.

Oil the grill grate. Stand the chicken up in the center of the hot grate, over the drip pan. Spread out the legs to form a sort of tripod, to support the bird.

Cover the grill and cook until the chicken is "fall-off-the-bone" tender about 1 - 1&1/2 hours. Use a thermometer to check for doneness (180 deg in breast).
Carefully take the bird off the grill with tongs. Let stand for 5 minutes. Take the beer can out, remember it is extremely hot. I usually have two sets of tongs, one which I hold the bird with and one that I use to get the beer can out. If it get's difficult just do it over the sink and know the beer is going to spill out.