Prepare your barbecue for indirect cooking over medium heat (190°C- 230°C). If you are using a Weber SmokeFire, set the temperature to 200°C and preheat.
Combine all the dry rub ingredients together. Crack open the beer and pour half into a container to save for another use (or to cheekily drink). Using a can opener, carefully remove the top of the can. To prepare the chicken, remove any large clumps of fat from the cavity and fold the wings back behind the chicken. Lightly coat the chicken all over with olive oil and season with the dry rub. Place the cavity of the chicken over the can, pushing the chicken down as far as it will go so it sits sturdy.
Once the barbecue has preheated, place the beer can chicken onto the cooking grill. Ensure that the can/chicken is sitting sturdy on the grill. Roast the chicken over indirect medium heat, with the lid closed, for 1 hour and 20 minutes or until cooked through. To test the doneness, insert a thermometer deep into the breast, not touching any bones. The chicken must register 71°C or higher.
Once the barbecue has preheated, place the beer can chicken onto the cooking grill, in-between the two charcoal baskets. Ensure that the can/chicken is sitting sturdy on the grill. Roast the chicken over indirect medium heat, with the lid closed, for 1 hour and 20 minutes or until cooked through. To test the doneness, insert a thermometer deep into the breast, not touching any bones. The chicken must register 71°C or higher.
Once your barbecue has preheated to the set temperature (SmokeFire: 200°C), brush the cooking grills clean with a wire brush. Place the beer can chicken onto the cooking grill. Ensure that the can/chicken is sitting sturdy on the grill. Roast the chicken over indirect medium heat, with the lid closed, for 1 hour and 20 minutes or until cooked through. To test the doneness, insert a thermometer deep into the breast, not touching any bones. The chicken must register 71°C or higher.
Once the chicken has cooked, remove it from the cooking grill with heatproof gloves and a large spatula. Leave the chicken to rest for at least 10 minutes, the internal temperature will continue to rise 3 to 6°C in this time, reaching the safe doneness temperature for chicken
Carefully remove the can from the chicken, carve and serve.
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