• When ready to cook, set Traeger to smoke. Once grill starts to smoke, then smoke dissipates and starts to fire - change setting to 225 degrees.
• Close lid and preheat to 225.
• Rinse chicken and pat dry
• Mix together all dry seasonings and rub all over chicken
• Open can of beer and drink about 1/3 can - just to make sure it's still good
• Take your beer, chicken and a pan out to the grill (It can be a rimmed baking sheet - or any grill safe pan larger than the bird that you can pick up - I used one of those grill skillets for vegetables)
• Place pan on grill. Tilt the chicken in your left hand and shove that open beer can up the wazoo of the chicken. Stand the bird/beer up on the pan in the grill. It may tip so be sure to shut the lid and reopen - make sure your bird is still standing.
• Smoke at 225 for 3.5 hours
• Turn temp up to 350 and continue for 30 minutes until thermometer reads 160
• Let rest for 15 minutes before carving

Roasting

• If you'd like to make this more quickly with less "smoking" - grill at 350 for 65-70 minutes. If you're using a Traeger - you'll still get some smoky flavor.