Combine all of the dry rub ingredients together in a small bowl.

Rub the chicken with olive oil and then rub the seasoning mixture all over the chicken.

Place a half-full can of beer up the bottom of the chicken.

Heat one side of a charcoal grill until it reaches 350-400 degrees F in temperature (or use indirect heat on a gas grill).

Prop your chicken up on the opposite side of the grill from the heat source, making sure that the legs act as a tripod to keep the bird upright.

Cook chicken for approximately 90 minutes, or until crispy on the outside and cooked through on the inside.