Put kosher salt into a gallon of water. Stir until dissolved.
Wash and rise whole chicken removing giblets.
Immerse chicken in water making sure chicken is completely covered. Refrigerate for three hours.
Melt butter and mix in vegetable oil. Rub entire chicken with liquid, inside and out.
Sprinkle a generous amount of garlic salt and black pepper on the outside of the chicken and in the cavity.
Empty one half can of beer. Warm beer works best. Add one shot of tequila to can (optional).
Place chicken on beer can so that beer can is propping it up.
Preheat grill to 325 degrees. Once the temperature stabilizes, put the chicken on the grill.
Cook for 2 hours and 15 minutes or until done. Internal temperature should be 165 degrees and the chicken leg will move freely in the socket.