Beer Can Chicken - Myth or Magic?

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Beer Can Chicken is everywhere this year.

With some people claiming that the liquid in the can steams up and helps make the chicken juicier, more flavorful, and just plain cool.

Then there's this. They claim BCC is chicken scratch and that the only benefit from the can method is that it provides a standing base for the chicken, making for more even cooking. They go so far as to point out that the liquid in the can never even hits boiling point.

So, what do you think?
Have you had/made BCC?