1) Clean the chicken, rinse out the inside/outside, then pat dry with a paper towel.
2) Rub lightly with oil and rub down your birds with any kind of meat rub (literally, you can't go wrong with meat rubs).
3) Here's the fun part - the beer can needs to be drained down to about half, so you'll have to drink some - yes, even if it's 10am. Once the can is about half full, put the cavity of the bird around the can.
4) Then COOK - I prefer these cooked on a smoker (about 2-2 1/2 hours over medium heat) or you can do them on a grill over indirect heat for about 1 hour fifteen minutes. Ultimately you'll want to make sure the temp is 165 in the breast, 180 in the thigh and the juices should run clear. Then pull the bird off (you may want 2 people for this... :) and EAT!