Rinse chicken under cold running water. Discard giblets and neck from chicken, drain, and pat dry.
Fit whole chicken over the can of beer with the legs on the bottom and keep upright. Sprinkle one teaspoon of the seasoning mix into the top cavity of the chicken. Rub the remaining seasoning mix over the entire surface of the chicken and under the skin.
Drape the slices of bacon from the top down even across the bird.
Place the chicken, standing on the can, directly on the preheated grill. Close the lid and barbecue the chicken until no longer pink at the bone and the juices run clear, about 1 hour and 30 minutes, depending on the size of the bird.
An instant-read thermometer inserted into the thickest part of the thigh near the bone should read 180 degrees when the chicken is done.
Remove the chicken from the grill and discard the beer can.
Cover the chicken with a doubled sheet of aluminum foil and allow to rest in a warm area for 10 minutes before slicing.