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This is right up my alley ... you're in luck!
Anywhere from about 325º to 375º is optimum. Not sure on time, but I'd guess about 2 hrs to 2½ hrs. but use your thermometer to be sure.
I found too, that it's easier after tenting to carve right on the stand, that way you don't have to wrestle with the beer can.
I am assuming you're beer butting this bird ... ?
Squeezy is right. Two points I would like to add;
170 to 180º for the legs and thighs, the breast should be around 155 to 165º. Another good indicator is the juices should run "clear"
Hopefully not too late here. All the above is good info-I prefer raised grid direct at around 350*F to the temps mentioned above. A method I use to get the breast to around 160-165 with legs around 180 is to put a ziplock bag of ice on the breasts for around 20-30 minutes before starting the cook. Seems everything then gets to the finish temp around the same time.
You may want to rub some "rub" or spices under the skin before cooking along with coating with peanut oil.
Always turns out great but truth be told, having found spatchcock chicken (www.nakedwhiz.com/ceramic.htm ) I don't do many beer butt chix anymore.
I usually use a can piercer to open up the top a bit more, but is not neccessary ...
Don't use the whole can ... drink at least half!
Have fun ... you'll love it !!!!