Remove the chicken from the fridge 30 minutes before cooking to take the chill off. Pat it completely dry inside and out with paper towels — this is essential for crispy skin.

In a small bowl, combine smoked paprika, kosher salt, garlic powder, onion powder, brown sugar, black pepper, cayenne, dried thyme, and dried oregano. Mix well.

Rub the chicken all over with olive oil or softened butter, coating every surface generously.

Apply the dry rub all over the outside of the chicken, pressing it in firmly. Lift the skin over the breast and rub some spice mix directly onto the meat underneath. Stuff the neck cavity with smashed garlic and fresh thyme sprigs if using.

Set up your grill for two-zone indirect cooking. For charcoal: push coals to one side. For gas: turn on burners on one side only. Target grill temperature is 350°F to 375°F.

If using wood chips for smoke, soak them in water for 30 minutes, then drain and add them directly to the coals or into a smoker box for a gas grill.

Open the beer can and drink or pour out approximately half of it. If desired, poke 2 to 3 extra holes in the top of the can with a church key opener to allow more steam to escape.

Place the beer can on a stable, flat surface. Carefully lower the chicken cavity-down over the beer can so the can is fully inserted and the chicken sits upright, with its legs acting as a tripod for stability.

Carefully transfer the chicken-on-can to the cool side of the grill (indirect heat zone). Position it so it stands upright and stable. Close the grill lid.

Grill over indirect heat with the lid closed, maintaining 350°F to 375°F, for 60 to 90 minutes. Do not open the lid frequently — keep the heat consistent.

Begin checking for doneness at the 60-minute mark. Insert an instant-read thermometer into the thickest part of the thigh (not touching bone) — the chicken is done when it reads 165°F. The breast should also reach 160°F to 165°F.

If the skin is browning too quickly before the internal temp is reached, tent loosely with a piece of foil.

Using tongs and a spatula, carefully remove the chicken-and-can from the grill and transfer to a rimmed baking sheet or cutting board. Let the chicken rest upright on the can for 10 to 15 minutes — do not remove the can yet, it helps the chicken hold its shape and retain heat.

After resting, carefully lift the chicken off the beer can (use tongs or a towel — the can will be extremely hot). Discard the used beer can.

Carve the chicken and serve immediately with lemon halves, your favorite sides, and extra napkins. Enjoy!