Decided to try Little Steven's Upside Down Chicken.
Covered the bird with Shakin' the Tree.. under the skin too. Squirted lime juice on the skin first... saw something on a TV show... Rachael Ray, I think, about it making the skin more crispy. Put it back in the fridge for half an hour to dry the skin. (Didn't have longer). On the fire indirect...upside down on the vertical roaster in the middle of a small round drip pan. (BGE grid on top of Adjustable Rig). 13" stone on bottom of rig for heat deflector. Started at 250 and let the heat gradually rise to 290 over an hour. 2 chunks of apple and 2 chunks of cherry wood on the coals. After the first hour the thighs were 20° hotter than the breast and skin was already golden brown.
Emergency took me out of the house for another hour. I knew it would be overcooked but hoped it would be salvagable. Indeed. Breast was 180° and thighs 195°
Breast wasn't juicy but not bad... Thighs were perfect. Poured Blues Hog over everything and chowed down. I'm sold on the "Upside Down" method... breast meat would have been ruined otherwise. Thanks Little Steven. Oh, if the neck opening is too tight for the stand, cut away some of the neckbone with a pair of shears.