So easy and so good. Whole chicken brined over night. Spatchcock the bird and apply your favorite seasoning under the skin and lightly on the skin. 1 hour cook time @ 300 to 325 to 165 at the breast. Place skin down first for 30 minutes then turn skin up until desired temp. Skin will be crispy and the meat moist. I have used a variety of wood and the combo of apple & Hickory is my pick. This is my favorite chicken on the WSM.

Enjoy