Wash and blot chicken dry.
Combine the dry rub ingredients and season chicken inside and out.
Inject basting sauce into breast, legs and thighs.
Pop the top off the beer and punch 6 or 7 holes with a churchkey.
Spoon the remaining dry rub into the beer.
Insert the beer can into the bottom cavity.
Set the chicken upright on the beer can bottom.
Spread the legs of the chicken to form a tripod, so the bird stands upright.
Smoke the bird for 3 hours or until well done and ready to fall from the bone.