Remove & discard fat just inside the body cavities of chicken. Remove giblets. Rinse chicken, under cold running water, drain, blot dry inside out, w/ paper towels. Rub bird down w/ oil inside & out. Sprinkle 1 tbsp rub inside body & neck cavities, rub 1 tbsp all over skin of bird, rub 1/2 tbsp rub between flesh & skin. Cover & refrigerate chicken while you heat grill.
Set up grill for indirect grilling, placing a foil drip pan in center (foil pie plate works great). If using a charcoal grill, heat to med. If using gas grill, place all the wood chips in smoker box & heat high; when smoke appears, lower heat to med.
Pop the tab on the beer can. Using a can opener, make 6-7 holes in top of can. Pour out the top inch of beer, spoon remaining dry rub through the holes into the beer. Holding the chicken upright, w/ opening of body cavity down, insert beer can in cavity.
When ready to cook, if using charcoal, toss 1/2 wood chips on coals. Oil grill grate (w/ folder paper towel dip in veg oil using tongs). Stand chicken up in center of hot grate, over the drip pan. Spread out legs to form a tripod, to support bird.
Cover grill. cook chicken until fall-off-the-bone tender, 2 hrs. Or when internal temp. of chicken reaches 160F. If using charcoal, add 10-12 fresh coals per side & remaining wood chips after 1 hr. Using tongs lift bird to cutting board or platter, holding a large metal spatula underneath the beer can for support. (Have the board or platter right next to bird to make the move shorter. Be careful not to spill hot beer on yourself.) Let stand 5 mins before carving meat off carcass. Serve