Beer Can Chicken

1 1/2 cups mesquite wood chips
1 whole chicken
3-1/2 tblsp. Memphis Rub (recipe to follow)
1 can ( 12 oz.) beer

Soak wood chips in water for one hour and then drain. Remove and discard giblets and fat from the chicken. Rinse chicken with cold water. Blot dry. Sprinkle cavity with 1 tblsp. of Memphis Rub. Rub outside of chicken with 1 tblsp. of Memphis Rub. Open beer, pour out 1 inch of beer and then poke 6 or 7 extra holes in the top of the can. Put remaining 1 tblsp. of Memphis Rub in the beer can. Put chicken on upright can of beer. Oil the grill grate. Spread mesquite chips throughout coals. Stand chicken up in center of grate with drip pan below. Spread chicken legs to support the chicken. Cook 2 hours. Use tongs to life chicken off beer can, be careful not to spill hot beer.

Memphis Rub

1/4 tsp. paprika
1 tablespoon dark brown sugar
1 tablespoon sugar
2 tsp. salt
2 tsp. Accent 1
tsp celery salt
1 tsp. black pepper
1-1/2 tsp. cayenne pepper ( use up to 3 tsp. if you like spicy chicken)
1 tsp. dry mustard
1 tsp. garlic powder
1 tsp. onion powder

In small bowl with a lid combine all ingredients. Shake or stir. Store away from heat and light for up to 6 months.