Tough = A) too high heat, or B) cooking too long

IMHO

A question..........when you did beer can chicken, was there any liquid left in can when you finished? How much? When I do it, almost NO liquid escapes. I never do figure that out, but I guess it just doesn't technically transfer to the meat, it just makes the cooking area moist. My smoker is that way. It has a built in water reservoir above the heat source, and below the meat. If it drains out, the meat gets browner faster, and drier WAY faster. My suggestion is to get a big heat resistant pan full of water, and just set it on the grill out of the way while cooking.