Did the beer butt chicken yesterday, using the 'sittin chicken' and a nice pale ale. Did it on the grill, with some apple wood chips to add a bit of smoke flavor and a Cajun dry rub.
It too a bit longer to cook than I expected, but the result was quite tasty and amazingly moist (almost annoyingly so), although I couldn't taste much of the rub (it was so moist I wonder if much of the rub 'sweated off'?).
Not a bad first effort although I'll probably go more aggressive with the dry rub next time - and I'll probably try it in the smoker to see what that produces.