I brined a bird today and spatchcocked it tonight after taking it out
of the brine. I will now let the skin dry overnight in the fridge
uncovered, as I've been told. I'd like to smoke this chicken, and get
a crisp skin. I think I've got all my bases covered here. I'm
planning on cooking indirect with hickory for the smoke. I'm gonna
pull it off at 160 degrees in the breast. Any last minute
suggestions/tips for someone doing this for the first time?

Also. My father in law cracked me up today. I told him I was gonna
spatchcock and chicken and he said, "Oh yeah? I'm gonna bitchslap a
sirloin". Made me laugh anyway