I bought some chickens on Sale .86/lb 3 weeks ago. I have an old refrigerator that freezes on the bottom so I put them down there. 2 days before I turned the fridge temp up so that they thawed out naturally.
I brined the chickens in salt, acv, and light brown sugar for (4 hrs/6hrs). I oiled & seasoned the biggest one spatchcocked it, and threw it on my kettle.
I made a 1 layer snake around a foil pan covered with foil. (Reuseable drip pan!)
I used two small pieces of pecan for smoke. Here is the first pic after 1hr The (grill) temperature was between 185-190.
The next pics are 3 to 4 hrs in.
This is the final pic. Pulled 5hrs with an internal temp of 163 I raised the temperature to apprx 275 by adding more charcoal, reversing the direction of the snake, and opening the top vent fully for the last hour.