OK I decided to try a spatchcock, and a split chicken. That's my story, and I'm sticking to it. Any rumors that the half chicken was caused by a first time disoriented cut is completely unsubstantiated.
Indirect, plate setter with drip pan and raised grid. Cooked at 375 until the thigh registered 108, and let rest for 10 minutes. Applewood chunks for smoke.
The chickens had been brushed with Dichicko's garlic, and were injected with D's marinade cut with bourbon.
The skin and sauce blackened, but the meat was extremely juicy and flavorful.
XLBGE X 2, LBGE, MBGE and lots of toys