Instructions

1. Make a rub by combining salt, chili powder, cumin, garlic powder, thyme, pepper flakes and pepper. Smear over all sides of chicken. (This may be done up to 24 hours in advance, refrigerated.)
2. Begin charcoal fire by lighting at least 6 cups of charcoal. When coals are red hot and covered with white ash, place your palm 2 inches above heat. If you can keep it there 6 seconds, your chicken is ready to grill (Grill temperature: apx. 250 degrees).
3. Move the coals to one side of the grill and place a drip pan on the other side.
4. Position the chicken over the drip pan. Maintain the 250 degree temperature, by opening and closing vents, while barbecuing. If using wood chunks or chips, add to the fire in the first hour of grill time, keeping the lid shut to smoke the meat.
5. Meanwhile, melt butter in a saucepan over low heat and stir in beer, using this mixture to baste both sides of chicken every 30 minutes until chicken is golden brown and crispy, keeping in mind that white meat cooks faster than dark, small pieces cook faster than large. (Internal temperature of meat: 165 degrees).