Beer Can in the Butt Grilled Chicken

Have you tried cooking a chicken this way?
This super popular recipe is cooked on the grill.
Cook the chicken using indirect grilling.
The beer adds wonderful flavor and moistness to
the chicken as it grills. Try it this weekend!

Ingredients:
12 oz. can beer
4 lb. whole chicken
2 Tbsp. grill seasoning rub

Directions:
Remove giblets from inside chicken if any,
rinse well inside and out and pat dry.
Sprinkle outside of chicken with 1 Tbsp.
of the barbecue rub or use Creole Seasoning Mix.
Sprinkle 1-1/2 tsp. of the rub inside the chicken.
Wash the beer can thoroughly and dry.
Open the beer can and punch two more holes in the top.
Pour off half of the beer.
Sprinkle remaining 1-1/2 tsp.
of the barbecue rub into the beer.
Hold the chicken upright,
with the opening of the body cavity at the bottom,
and lower it onto the beer can so the can
fits into the cavity opening.
Pull the chicken legs forward so it stands upright.
Tuck the tips of the wings behind the chicken’s back.

Set up the grill for indirect grilling.
When ready to cook, stand the chicken
in the center of the hot grill,
over the drip pan, not over the coals.
Use the chicken legs and the beer can
to stabilize the chicken to make
sure that it stands upright on the can.
Cover the grill and cook
until the chicken skin is crisp and dark brown.
Let the chicken rest for 5 minutes,
then carefully lift it off the beer can.