Ingredients:

1 whole Fryer Chicken around 4 lbs

Brine:
1 gallon Water
1/2 cup Kosher Salt
1/2 cup Sugar, Brown Sugar, Honey

Seasoning:
1 recipe Bräthanchengewürtz
(means roast chicken spice)

Basic Recipe:
1 tablespoon paprika
1 tablespoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1/2 teaspoon red pepper
For more flavor add:
1-2 teaspoons savory herbs
1-2 teaspoons pungent herbs

Savory herbs:
Marjoram
Savory
Basil
Rosemary
Thyme
you can also use a blend like Poultry Seasoning, Fine Herbs or Herbs de Provence

Pungent:
Caraway
Cumin
Mustard seed
Curry powder
Coriander
Dill
ginger

Optional though not traditional, sweet additions:
Brown sugar
Cinnamon

For Adhesion:
1 tablespoon Flour or Cornstarch
1/4 cup Olive Oil

Directions:

1. I brine the chicken first .
Make the brine by bringing half a gallon of water to a boil then add the salt and sugar and dissolve. Add the remaining 2 quarts and let it cool. Put in a bowl and add the chicken. Cover with a lid or plastic wrap and place in fridge for 24 hours. Even if you only have a few hours it is worth it to brine the chicken.
If you don't have fridge space you can put it in a small cooler with ice cubes.

2. Make your Brathanchengewurtz to your liking.
Brat = roast , Hahnchen = small chicken and Gewürtz = spice seasoning
You can find many different recipes for it on the web so I provided a basic recipe and you
can add what ever you want.
You can of course use any chicken rub you want or buy one that you like.
It is hard sometimes to sprinkle the seasoning on when it is standing upright on the beer can.

Here is a technique that will help.

3. Add the flour and oil and mix. The flour helps to give it body and adhear to the chicken.

4. Take the chicken from the brine and dry it well.
Brush this on the inside of the chicken with the spice mix.

Mount the chicken on the stand with the beer can filled with a tablespoon of the Brathanchen spice. Brush the outside of the chicken so it is well coated. I like placing the stand in a foil pan. You can also put a piece of foil on the grill so it stands evenly. It also will catch the drips.

5. Use the indirect method of cooking on the BBQ. Puy the coals on one side and the chicken on the other.

Slow roast the chicken to 160 degrees which will take 1-2 hours depending on the temperature of your bbq.
It is important to turn the pan about every half hour so the chicken cooks evenly on all sides.
the bird will continue to cook another 5 degrees after you take it off.

If you are using a gas BBQ turn the burners on one side of the bbq and put the chicken on the other side so there is no direct heat underneath it.

Otherwise it will burn the pan.

A thermometer deep in the thigh area is a good place to check for doneness. 160 degrees F, the carry over cooking will bring it to 165.

Let the chicken rest for a few minutes before slicing and dividing it up.