Beer-Can Chicken with Cola Barbecue Sauce

1 12oz. can beer
1 cup hickory wood chips
2 tsp. salt
2 tsp. brown sugar
2 tsp. sweet paprika
1 tsp. white pepper
1 4lbs. whole chicken

Sauce:
1/2 cup cola
1/2 cup ketchup
2 tbsp. Worcestershire sauce
1/2 tsp. instant onion flakes
1/2 tsp. instant minced garlic
1½ tsp. steak sauce
1/2 tsp. liquid smoke

Open beer can; drink half. Carefully pierce top of beer can with "church-key"
can opener several times; set aside. To prepare chicken, soak wood chips in
water 1 hour. Combine salt, sugar, paprika, and pepper; set aside.

To prepare grill for indirect grilling, place a disposable aluminum foil pan in
center of grill. Arrange charcoal around foil pan; heat to medium heat.
Remove and discard giblets and neck from chicken. Rinse chicken with cold
water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from
breast and drumsticks by inserting fingers, gently pushing between skin and meat.

Rub 2 tsp. spice mixture under loosened skin. Rub 2 tsp. spice mixture in body
cavity. Rub 2 tsp. spice mixture over skin. Slowly add remaining spice
mixture to beer can (salt will make beer foam). Holding chicken upright
with the body cavity facing down, insert beer can into cavity.

Drain wood chips. Place half of wood chips on hot coals. Coat grill rack with
cooking spray. Place chicken on grill rack over drip pan. Spread legs out
to form a tripod to support the chicken. Cover and grill 2 hours or until a
meat thermometer inserted into meaty portion of thigh registers 180°. Add
remaining wood chips after 1 hour and charcoal as needed.

Lift chicken slightly using tongs; place spatula under can. Carefully lift
chicken and can; place on a cutting board. Let stand 5 minutes. Gently lift
chicken using tongs or insulated rubber gloves; carefully twist can
and remove from cavity. Discard skin and can.

To prepare sauce, combine cola and remaining ingredients in a saucepan; bring
to a boil. Reduce heat, and simmer 6 minutes. Cool. Serve with chicken.

6 servings