Sorry bad pun.
I had people coming over that got there before I was ready, so no pics. I realized my first mistake, the chicken was too big for the lid to close securely on my Weber kettle. That being said, everything else worked real well. I combined two recipes from youtube. The first was the barbeque U beer can chicken. I used his cooking settings and an adaption of his injection (just beer, butter, and some of my rub). But I used Famous Dave's for the application of the rub. They used rub with butter and smeared it all over. Besides being massively messy it worked great. I also used there idea about putting the chicken on a pan and adding beer to it as well.
I pulled the chicken off after an 1hour and half to an 1 hour 45 minutes when it hit 170. This was the moistest chicken I have ever eaten. It also tasted great. What I need to work on is how to crisp the skin. I do love crispy skin. Anyone got ideas?