Preheat grill on high. Open beer and start sipping – leaving the can half full. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.
Prepare preheated grill for indirect cooking: Turn off one side, or the center burner of your grill so there is room for the chicken to cook with no heat from directly below.
Sit seasoned chicken on top of beer can. Transfer the bird, can and all, to your grill and place on the grate opposite the fire, balancing like a tripod.
Grill with medium indirect heat (air temperature about 300-350, with the grill cover on for approximately 1 1/4 hours or until the thighs reach 180 degrees F. Remove from grill, tent with foil rest for 10 minutes before carving.
