Did 2 hours on the smoker at 250-275 (as hot as my little offset will get), then in the house to finish at 325. While on the smoker, I did mostly lump charcoal with just a little mesquite chips throughout.
Cheap beer in the rear, McCormick rub.
Turned out absolutely perfect. I've never been able to seperate a chicken so perfectly either. A really great experience.