mix brown sugar, salt, pepper, and chili pepper together for your rub.

start the grill! I recommend a weber + lump charcoal, but I guess you can do this on your fancy gas grill too.

open a can of your favorite beer, and drink half.

add a bit of your spice rub to the can. Do this over the sink because it might foam up on you.

Add some wood chips to a bowl of water to soak whiles the grill heats up. I like hickory, apple or cherry wood.

You'll want a smaller chicken because one of those mutant perdue birds won't fit in your grill standing up. Remove the giblets , wash and pat dry.

Say you're sorry to the bird and put it down over the beer can with legs on either side.

pull the legs forward like a tripod to help it stand.

Add a light coat of oil to help the rub stick.

Add your rub evenly.

nice and even.

add a bunch it thyme, sage, and rosemary into the neck hole.

Roll out a large sheet of aluminum foil, take your wood chips out if the bowl of water and put them on the sheet.

fold your foil into a pouch.

poke a small hole in one side to let the smoke out.

when the coals are ready...

pour them out on one side if the grill

Add your foil packet directly on top of the coals, hole side up.

put your chicken on the opposite side of the grill from the coals.

Cover the chicken. If the grill top is touching the bird you can tent it with foil. Set your vents to almost closed to keep the heat relatively low, or set your fancy gas grill to medium low.

rotate the chicken after half an hour and continue to cook. At least another half hour, maybe 45 minutes. We're looking for the breast meat to be around 160°F, and the juices to run clear.

160° all done.

Remove can and let sit for five minutes. Enjoy the smell. .