Beer-Can Chicken w/Cola Barbecue Sauce

I came across this recipe in my box of recipes that I someday want to prepare. It's from an older issue of Cooking Light, I'm just not sure which one. This is a good recipe and the cola sauce would work well with any grilled chicken. I couldn't find my beer can chicken holder anywhere, so I used the legs to help stand the chicken up on the grill. It's really is a lot better to use one of the stands, because you don't have to worry about the chicken falling over.

Beer-Can Chicken w/Cola Barbecue Sauce

Chicken:
1 (12 0z.) can beer
1 cup hickory wood chips
2 tsp. kosher or sea salt
2 tsp. brown sugar
2 tsp. sweet paprika
1 tsp. coarsely ground black pepper
1 (4-lb.) whole chicken

Sauce:
1/2 cup cola ( I used Coke, do not use a Diet soda)
1/2 cup ketchup
2 Tbsp. Worcestershire sauce
1/2 tsp. instant onion flakes
1/2 tsp. instant minced garlic
1 1/2 tsp. steak sauce (A-1)
1/2 tsp. liquid smoke
1/4 tsp. ground black pepper

Open beer; drink half. Carefully pierce top of can with "church key" can opener several times, set aside. Soak wood chips in water , 1 hour. Combine salt, sugar, paprika and pepper, set aside.
Prepare grill for indirect heating, place a disposable aluminum foil pan in center. Arrange charcoal around pan; heat to medium.
Remove and discard giblets and neck from chicken. Rinse with cold water and pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.
Rub 2 teaspoons spice mixture under loosened skin 2 teaspoons in cavity and 2 teaspoons over skin. Slowly add remaining mixture to beer can. Holding chicken upright with the body cavity facing down, insert can into cavity.
Drain wood chips. Place half on hot coals. Place chicken on rack over drip pan. Spread legs out to form a tripod. Cover and grill 2 hours or until meat thermometer inserted into meaty portion of thigh registers 180 degrees. Add remaining chips after 1 hour and charcoal as needed.
Lift chicken using tongs; place spatula under can. Carefully lift chicken and place on cutting board. Let stand 5 minutes. Gently lift chicken and carefully twist can to remove. Discard skin and can.
To prepare sauce, combine cola and remaining ingredients in a saucepan; bring to boil. reduce heat and simmer 6 minutes. Cool. Serve with chicken.