Sorry K Kruger, I just back back to the laptop. I put the probe in the thigh for the temp. This was per the instructions I read on either the Beer Can STand or in SMoke & Spice Book. It hit 180F around 4:45 so I pulled it off wrapped in foil, wrapped a towel around it and stuck in a cooler until 6:45. I just pulled it apart, more correctly I should say it fell apart. The breasts pulled off in two large chunks of meat. It is extremely juicy and very tender. The wife mildly reacts to my ribs & butts, but when she tasted the chicken, her eyes lit up and got really excited. The beer & spices really give this a unique flavor that is incredible. This was just using cheap budweiser beer. I give this chicken an A+, the meat almosts melts in your mouth and the taste is incredible. The only complaint that I have is that I didn't cook 2 or 3 of these today. The WSM was awesome. I only needed to make minor adjustments to the vents periodically throughout the cook, and the temp at the lid was a consistent 300F. The chix weighed 4.25lbs, and I had about 20 pieces of leftover sure fire from last week that had gray on some of them, 1 heaping chimney full of sure fire, then piled a heaping chimney of BGE lump charcoal on top of that.
