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Beer Butt Bird

"I can't believe I've not included this recipe here yet... I've read this recipe from so many different places!"

List of Ingredients

1 chicken, about 3 to 3 1/2 pounds
1 can of Beer.. (minus a couple of sips)
Your favorite rub for chicken, about 2 Tablespoons - (check my rubs out)
1 tin pie pan filled with 1/2 a can of beer....
(you know what to do with the other half)
1 Hot covered grill


Recipe

Heat charcoal up to medium high heat in a covered smoker/grill.
Wash chicken inside and out with cold running water...
Pat dry with paper towels.
Rub your favorite rub all inside and outside of the chicken.
Take two swallows of beer from the can and then Stuff the remaining can of beer up the bird's butt.
Add another 1/2 can of beer in a pie pan after drinking half of it. This is optional... if you really like beer, just drink the whole beer - the bird already got one of yours and you only got 2 sips out of it!
(Hey, this is the way I do it - if you don't like beer at all... What's Wrong With You?!! no, just save the half beer for your next bird... dead birds don't care how flat the beer is and it will work oh so well to keep your bird juicy without your tasting the beer flavor).
It don't matter a bit what brand of beer you use... the bird don't know nor does it really care at this point... it's dead and it's just going up the bird's butt to keep it moist.
Sit the bird up on the can in the middle of the pie pan.
Place the pie pan with butt stuffed bird in the center of the covered grill.
Cook this very uncomfortable looking bird in your smoker for about 1 hour & 15 minutes or until it reaches an internal temperation of 165 degrees F in the breast.
Remove the beer can from the bird's butt and listen for a sigh of relief from the bird... you probably won't hear a thing.
Now just enjoy !