4 lb. whole chicken
12 oz. beer
1 t. celery salt
1 t. ground black pepper
1 t. cayenne
1 t. dry mustard
1 t. garlic powder
1 t. onion powder
1 t. sugar
1 t. brown sugar
1 t. paprika
2 wood chunks for smoking, drained
Prepare the grill for the indirect heat method.
Mix the spices for the rub and coat the inside and outside of the chicken with the rub mixture.
When the coals are hot, place the damp wood chunks on the coals.
Remove a few ounces of beer from the beer can and punch several openings into the top of the can. Pour some of the rub into the can. Sit the chicken upright on top of the can and place on cooking grid.
Smoke roast for 1 1/2 hours at 375°. Remove from the grill and let the chicken rest a bit, then carve and serve.