Heat grill to 350 degrees. You will need to maintain this temp and provide a place for the chicken with indirect heat.
Combine brown sugar, chili powder, oregano, garlic, onion powder, paprika, and pepper. Rub on the chicken to evenly coat.
Insert beer can into chicken to make it stand up. Place into the grill for 1 hour on indirect heat.
Add ½ cup of beer, ketchup, apple cider vinegar, brown sugar, molasses, worcheshire, red pepper flakes, salt and pepper to a sauce pan and bring to a boil. Lower heat to a simmer for 5 minutes.
Lower grill to 300 degrees.
Brush chicken with ¾ of the bbq sauce and place back into the grill for 45 minutes.
Check to see if the internal temp has reached 165 degrees. If not, brush the chicken with more sauce and return to the grill for 15 to 20 minutes.
Repeat brushing the chicken and grilling for 15 minutes until the temp reaches 165 degrees.
When 165 degrees is reached brush the chicken one last time, turn off the grill, and let rest for 7 - 10 minutes before removing from the heat.