smoking 1/2 chicken's

Mike,

How are you cooking them? On a smoker? what kind?

how bout cooking them whole, then cutting before serving. I've found that once they're done, I can foil em tightly, wrap in towel, into cooler, and the will hold -- and stay juicy -- four hours.

Well,by now you are done.How'd they do?

I doubt they took the six hours,and three would have been a stretch-depending on size.

I like to cook whites and darks as separate pieces,so I can pull at separate times and for ease of serving.

I like halves,rather than whole yardbirds,for overall color and time cooked.

I cook them higher than than most other meats and like to nick and peek for doneness by 175�.

If I am going to hold in a cooler,like woodburner says,and finish on the grill- I pull them by about 170�.