Gotta go with Gofish on this one......Except for the first couple of birds, I have always brined and smoked whole but that was before I discovered the brining method.
I bought one of those ceramic can thinga ma jiggers but haven't used it yet so my choice is a little on the limited to what I know side. The only variance would be spraying them sometimes with apple juice or a light brush of homemade glaze..usually made from red or black currant jam.
I usually smoke and grill whole chickens, but if pressed for time I'll use the spatchcocked birds as they get done quicker. I'll also break the keel bone on both sides of the breast and pull it out. This does two things . . .
1) Allows the bird to lay flatter on the grate-
2) Easier to cut the bird in half and then into quarters.