1Sprinkle the salt evenly over the meaty parts of the chicken and inside the cavity. The chicken will be coated with a visible layer of salt. Cover with plastic wrap and refrigerate for 2 hours.
2Combine the rub ingredients.
3Soak the wood chips in water for at least 30 minutes.
4Prepare the grill for indirect cooking over medium heat (350 to 450). Keep the temperature as close to 400F as possible throughout the cooking times.
5Rinse the chicken with cold water, inside and outside, to remove the salt, and then pat dry with paper towels. Brush the chicken with oil and season all over, including inside the cavity, with the rub. Fold the wing tips behind the chickens neck back.
6Open the can of beer and pour out about two-thirds. Using a church key-style can opener, make two more holes in the top of the can. Place the can on a solid surface and then lower the chicken cavity over the can.
7Drain and add two handfuls of wood chips to the charcoal or to the smoker box of of the gas grill, following the manufacturer’s instructions, and close the lid. When the wood begins to smoke, transfer the chicken on-a-can to the grill, balancing it on its two legs and the can like a tripod. Cook the chicken over indirect medium heat, with the lid closed, until the juices run clear and an instant read thermometer inserted in the thickest part of the thigh (not touching the bone) registers 160 to 165f, 1 1/4 to 1 1/2 hours.
8Carefully remove the chicken-on-a-can from the grill (do not spill the contents of the beer can, which will be very hot.) Let the chicken rest for 10 to 15 minutes (the internal temperature will rise 5 to 10 degrees during this time) before lifiting it from the beer can and carving it into serving pieces. Serve warm
Recipe from Weber's New Real Grilling™ by Jamie Purviance
1 whole chicken – 4-5 pounds, neck, giblets, and any other fat removed