Supplies:
1 Whole Chicken (4-5lbs.)
1 12 oz. Can of your favorite beer
1/2 a lime (juiced)
Your favorite wood chips for smoking
Drip pan

Spice Rub:
2 Tbsp. Paprika
1 Tbsp. Light Brown Sugar
2 tsp. Cayenne pepper
1 tsp. Cinnamon
2 tsp. Dry Mustard
1 tsp. Garlic Powder
1 tsp. Onion Powder
1 tsp. Salt
1 tsp. Lemon Pepper

Let's go:

Mix all Spice Rub ingredients in a sealed container and shake the hell out it. Set aside.

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Clean and rinse the chicken and pat dry. Coat the inside and outside of the chicken with a few tablespoons of the Spice Rub and chill at least an hour but no more than overnight.

Set up your grill for indirect cooking (coals off to one side) and preheat to medium heat (about 30 mins. or coals just glowing with thick ash coating). Throw on your wood chips.

Drink about 1/3 of the beer and add the Lime juice to the can. Place the can in the center of the Drip Pan and place it in the center of the grill. Gently place the Chicken upright over the can and adjust the legs for balance. Dust the bird with a little more Spice Rub.

Cover the grill and cook for about 1 hour or until the juices run clear. Don't peek! Keep the grill covered as much as possible. Remove Chicken and can from the grill and let it rest upright for about 10 minutes. Remove the can and throw away. Many a man has tried to drink what's left in the can. You can try it if you want, but I wouldn't suggest it!

Carve it up and ENJOY!

Makes about 4 servings