Beer Butt Chicken

1 large 4-5 lb. rooster, washed, fat lumps removed, blotted dry
8 tbs. sweet & hot rub (recipe follows)
1`12 oz. can beer (not light or lite beer)
2 cups hickory or mesquite chips, soaked 1 hour in water & drained

Sprinkle 2 tbs. rub in rooster’s cavity. Sprinkle 4 tbs. rub on outside of chicken. Open beer can & make 3 or 4 Additional holes in top.

Drink 1/2 the beer & add remaining spice rub into can. Holding rooster upright, insert the ber can into the cavity. Spread legs to form a tripod so that chicken stands upright on grill .

Set grill for indirect grilling. Place chicken in the center, away from heat & cook until golden brown 2-2 1/2 hours.

Sweet ‘n Hot Rub

3 tbs. kosher salt
3 tbs. black pepper
3 tbs. paprika
3 tbs. brown sugar

stir together in small bowl until well mixed.