Spatchcock it... Cut the backbone out and lay it on your grate skin side up. Set the cooking temperature at 350/375° to get the skin to crisp up. Put a meat thermometer in the thickest part of the breast and cook to 155/160°.
The day before I'm going to smoke it I cut the backbone out and sprinkle it with salt, to dry brine it, and leave it in the fridge on a sheet pan with a cooling rack on it overnight.
The next day after I have my smoker preheated I take it out of the fridge and rub it with a rub, Memphis Dust, and put it on the grate.
It's easy and it's good tasting tender and very moist chicken.
