Everyone and their dog does beer butt chicken. I do it this way....
1. Light beer adds no flavor just steam (which is still a good thing) I use stouts or chelada style beers.
2. Poke holes around the top of the can to allow more steam to escape.
3. I make sure the beer can is half empty (or half full...depending on your philosophical attitude.) This ensures that the liquid starts
to boil and steam early in the cooking process rather than toward the end.
4. I like to add crushed garlic, fresh rosemary, sage, and thyme and some of my dry rub to the half empty (or half full...depending on
your.....) beer can.
5. I like to foil the legs since they are the closest to the heat.
6. I barbecue it at around 325-350 degrees over indirect heating. It makes for a nice skin.