Remove the chicken from the marinade and drink ½ of the beer (don’t waste good beer!)
Place the chicken on a sheet tray in the upright position and insert the beer into the main cavity
Cut the butter into ~1 tablespoon chunks and insert under the skin of the chicken in various places. Be sure to put extra around the breasts to keep them from drying out.
Dust the chicken with your favorite rub. Since it’s a whole chicken, apply the rub liberally over every surface.
Place the chicken on the cooler portion of your grill and cover. The ideal temperature inside of the grill should be around 400 degrees Fahrenheit.
After the chicken has been cooking for around 30 minutes, begin mopping with Patterson’s Mopping Sauce. We prefer to pour the sauce over the entire chicken (rather than mopping with a brush) to ensure that our seasoning stays in place.
Re-apply every 15 minutes or so until the internal temperature is 165 degrees Fahrenheit at a variety of locations around the chicken.