Rinse chicken inside and out. Pat dry with paper towels. Rub chicken lightly with avocado oil. Then rub inside and out with your favourite rub. This is mine recipe here. Set aside.
Open can and empty at the half way mark. Grab a chicken leg in each hand and plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.
Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife.
Remove from grill and let rest for 10 minutes before carving.