Put 1/4 cup kosher salt in about a gallon of water in a large pot and stir until dissolved.

Thoroughly wash and rinse a whole chicken, removing the giblets.

Immerse the chicken in the salt water, making sure the water covers it completely and refrigerate for about 3 hours.

Melt two tablespoons of butter and stir it into 2 tablespoons of vegetable oil. Rub the entire chicken, inside and out, with this liquid.

Sprinkle generous amounts of garlic salt and black pepper on the outside of the chicken and in the cavity.

Empty about one-half of the beer from a can. Warm beer works best.

Add one shot of tequila to the can of beer.

Place the chicken on the beer can, inserting the can into the cavity. The chicken should stand up on the can by itself.

Turn grill on and wait until early smoke clears and grill heats.

Cook on "Medium" for 2 hours 15 minutes. Chicken is done when leg moves freely in socket.