I may have had difficulty because I trussed the 2 legs together, though I cut that before it went in the oven.
There were red juices inside the cavity, and when I first cu inside the thigh.
But, when I judged it done with the loose leg test it turned out it was perfect, breast still moist.
I used a modification of the Smoked Chicken recipe on the recipe site, I brined 3 hrs in 1 C Kosher Salt, 1 C Brown Sugar, 4 Q water.
The I mixed 3 T EVOO with 3 T Jan's rub and brushed this on, planned 4 hrs of Apple but got only 3. Then transferred to the oven @ 350 for about an hour, as it turned out.
Sorry, no pics, too many other things going on today for that.
The skin had a good texture, not rubbery, but not super crunchy in most places either. I will definitely be doing this again, maybe I will try it on a roaster? I think I will plan on the oven finish from now on, seems better than rubber skin.
Any suggestion whether a largish broiler (4.3 Lbs) or an even larger roaster is best for smoked chicken? Either provides enough for the family, ony question is how much is leftover, this did not have much!