Beer Can Chicken

Steps

1. The day before, or at least 1 hour ahead, remove the giblet bag if there is one. Pat the chicken dry inside and out with paper towels, and trim off any loose fat hanging at the cavity opening with kitchen shears.
2. Mix the salt, brown sugar, smoked paprika, garlic powder, onion powder, pepper, and thyme. Rub 1 teaspoon of the mixture inside the cavity, then spread the rest over all the skin, under the wings, and between the thighs. Refrigerate the chicken uncovered on a rack until you're ready to cook.
3. Set up the grill for indirect heat: coals banked on one side or split along both edges, with a foil pan in the middle to catch drippings. Close the lid and aim for 350 to 375°F (180 to 190°C) on the lid thermometer. On a gas grill, light the outer burners and leave the middle one off. In the oven, remove the upper racks to make room for the upright chicken and preheat to 375°F (190°C), conventional setting.
4. Open the can of beer and pour out half: a full can boils over as it heats. Punch 2 or 3 extra holes in the top with a can opener. Set it in a beer can chicken stand or in the center of a small, deep baking dish so it can't tip over.
5. Brush the skin with oil. Tuck the wing tips behind the back so they don't burn. Hold the chicken upright, cavity facing down, and lower it onto the can until the can is two-thirds inside. Pull the drumsticks forward: together with the can, they form a stable tripod.
6. Set everything on the cool side of the grill, over the drip pan, with the thighs facing the heat. Insert a probe thermometer into the thickest part of the breast without touching the bone. Close the lid.
7. Cook for 70 to 90 minutes, turning the chicken halfway around at the midpoint and keeping an eye on the grill temperature. It's done when the breast reaches 165°F (74°C) and the thigh 175°F (80°C), measured in the thick part where the thigh meets the body: the skin will be mahogany, taut, and crisp. If it darkens too fast, move the chicken farther from the coals or close the vents a little.
8. Lift everything out with heavy gloves, holding the stand or the dish, never the chicken: the beer inside is scalding. Set it on a cutting board and let it rest for 10 to 15 minutes, still upright.
9. Hold the can with tongs, lift the chicken off with a folded kitchen towel, and pull it free. Discard the beer. Cut off the legs at the joint, carve the breasts away from the breastbone, remove the wings, then slice the breasts crosswise and serve right away.