Serves 6 people
Combine the kosher salt, paprika, sugar, garlic powder, onion powder, ground mustard and cayenne pepper in a small bowl.
Loosen the skin from around the chicken breast, thighs and legs by placing your hand between the skin and meat. You may need to use kitchen scissors to snip the skin attached to the middle of the breastbone.
Rub the spice mixture onto and under skin and rub remaining spices into the cavity. Tuck wing tips behind the back and refrigerate for 1 hour.
After 1 hour pour the beer into the center of the beeroaster or beeroaster deluxe. Only about half a can of beer may fit. You will not need a drip pan since both varieties have one attached at the bottom.
Holding the chicken with legs pointed down, lower chicken over the beer holder so it fills the body cavity.
Grill on indirect medium heat for about an hour and a half. The internal temperature of the chicken should reach 180 degrees when finished.
Remove the beeroaster from the grill and let sit for about 10 minutes. Remove the chicken from the beeroaster and serve with your favorite side dish or veggies.