Adapted from The Barbecue Bible by Steven Raichlen.
1 large whole DLM Chicken (4 to 5 lbs)
3 Tbsp Jack's Grill Chicken & Poultry Rub
(1) 12-oz can beer
Remove and discard the fat just inside the body cavities of the chicken. Remove the package of giblets and set aside for another use. Rinse the chicken, inside and out, under cold running water, then drain and blot dry, inside and out. Sprinkle 1 tablespoon of the rub inside the body and neck cavities, then rub 1 tablespoon of the rub all over the skin of the bird. If you wish, run 1/2 tablespoon of the mixture between the flesh and skin. Cover and refrigerate the chicken while you preheat the grill.
Set up the grill for indirect grilling and place a drip pan in the center. (With a gas grill, the burners on one side are lit and the food is placed over the non-lit area.)
Pop the tab on the beer can. Using a "church-style" can opener, make 2 to 3 holes in the top of the can. Pour out half the beer, then spoon the remaining dry rub through the holes into the beer. Holding the chicken upright, with the opening of the body cavity facing down, insert the beer can into the cavity.
When ready to cook, brush and 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 (the beer can will be the third "leg".)
Cover the grill and cook the chicken until fall-off-the-bone tender, 1¼ to 1½ hours.
Using tongs, transfer the bird to a cutting board or platter, holding a large metal spatula underneath the beer can for support. (Place the board or platter right next to the bird to make the move shorter, and be careful not to spill the hot beer). Let the chicken rest for 5 minutes before removing it from the beer can and carving it.
Makes 2-4 servings