• 1 whole chicken - 4-5 lb
• 1 12oz. can beer - room temp
• 1 Tbsp brown sugar
• 1 tsp paprika
• 1/2 tsp salt
• 1/2 tsp cayenne pepper
• 1/4 tsp dry mustard
• 1/4 tsp freshly ground pepper
• 1/4 tsp garlic powder

1. Combine rub ingredients, brown sugar through garlic powder, in a small bowl. Set aside
2. Remove giblets and neck from chicken. Sprinkle all over with the rub, including the cavity. Open the can of beer and discard half and add 2 additional holes to the top. If using support add beer to cup. Insert the can into the bottom of the chicken.
3. Ensure that vents are clear for adequate air flow to fire. Light large batch of charcoal and preheat the grill. Move the charcoal to the periphery and place a pie pan on the center of the charcoal to catch the drippings. Add additional briquets to the periphery to maintain heat during cooking time. Typical fire light time 20 min.
4. Place the bird on the grill with extra Al foil spacers if required for stability.
5. Grill over medium heat for 75-90 min. (5lb>90min)with top on until the internal temperature of the thigh reaches 165-170 deg. Add charcoal to maintain heat if required.
6. Let chicken sit for 10-20 min with beer can in place prior to carving.
7. Optional: Place beer and chicken in baking pan and bake in 400 deg oven until thigh reaches 160 deg (60-70min). Juices in baking pan can be used to make gravy.

Serves: 4-6      Total cook time: 20preheat +90cook +10set = 2 hr total
Source: About.com Memphis Style Beer Can Chicken