1. Sprinkle the salt over the entire surface and inside the cavity of the chicken, covering it all like a light blanket of snow. Cover the chicken with plastic wrap and refrigerate for 1½ to 2 hours.
2. Combine the rub ingredients.
3. Rinse the chicken inside and out with cold water. Gently pat the chicken dry with paper towels. Season it all over with the rub.
4. Gently separate the skin from the meat enough to stuff with the butter and bacon slices.
5. Pierce the chicken several times with a knife and insert whole garlic cloves and rosemary springs.
6. Prepare the grill for indirect cooking over medium heat (170° to 230°C).
7. Open the beer can and pour out about half the beer. Make a couple more holes in the top of the can. Place the beer can on a solid surface. Plunk the chicken cavity over the beer can.
8. Transfer the bird-on-a-can to the grill, balancing the chicken on its two legs and the can, for stability. Grill over indirect medium heat, with the lid closed, until the juices run clear and the internal temperature reaches 71º to 73°C in the thickest part of the thigh (not touching the bone), 1¼ to 1½ hours.
Carefully remove the chicken and can from the grill (careful not to spill the contents of the beer can, as it will be extremely hot). Let the chicken rest for 5 to 10 minutes (the internal temperature will rise a few degrees during this time). Lift the chicken from the beer can and carve.
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