Smoked it on the grate no beer can.. I like the juices to pool up inside the bird and not drain out. This way works well for me.
I was busy working outside while smoking so i got no on the smoker shots.
I only put smoke to it for around 1 hour, then I just cooked with no smoke till is was done.. The temp was 280-300 most of the smoke and the skin was ok, not real crisp like in the oven.
Pulled a little late for me, it hit 171, I was busy, I have been pulling at 165 and cover with foil for 20 min..
Came out real good.. Not much smoke flavor and had a nice taste to it the wife likes it like that..
hard to see in the pic... there is a ton of juice in this puppy after the brine..
Tomorrow she wants ribs cooked with NO Smoke on the grill
I told her ok no smoke but I'm still using the smoker, No gas grill for my ribs.
So being the good husband I am I'll do this ONCE this summer for her :)