Directions:

Remove neck and giblets from chicken and discard. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.

Open beer can and pour about 1/3 of the beer into a glass and set aside or drink it!

Place beer can on a solid surface such a tray or cutting board. Grabbing a chicken leg in each hand, place the bird cavity over the beer can. Transfer the bird (atop the can) to your grill and place in the center of the grate. Balance the bird on its 2 legs and the can like a tripod.

Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife.

Remove from grill and let the chicken rest atop the beer can. Tent with aluminum foil and allow to rest for 10 minutes before carving.