Took a very large whole chicken, split it in half and brined it. Smoked for 3 1/2 hours with a nice coating of cajun rub and very light pecan smoke. The bird was exceptionally moist and a great, light smoky flavor with the cajun rub and pecan. Put it on the fire and seared the skin and smoked it indirect with the skin side down and never touched it until it came off the grill. Mmmmmmmmmmmmmmmmmmmmmmm.