The beer can chicken is really quite simple.  Get yourself a 4-5 pound chicken, a can of beer, and place the chicken on the beer.  You take out about an inch of the beer out of the can, and you poke some additional holes in the can.  If you are using a charcoal grill, you set the chicken in the center of the grill using indirect heat.  Make sure to add some good wood chips to your coals, and you have the makings of beer can chicken. Cook for 2 hours, and enjoy.  A variation of the recipe in the Barbecue Bible is found here.

Here is what the finished product looks like:

For the beer, I opted to use our formerly local brew, National Bohemian.  For a rub, I went with a store brought variation, but I am going to try my hand at a another recipe from Steve Raichlen next time. I also wonder if brining the chicken would make a different in its flavor.

I can only say the chicken is very tender and moist, practically falling off the bone.  Depending on your rub, the chicken will have a tasty flavor to it.  The beer can chicken is something any serious griller has to do.