Orange-Rosemary Brined Chicken (almost cooked)

This one is from the book "Low & Slow by Gary Wiviott"
Amazon link.

I like the book, but don't agree with his advice on page 83: "the meat is done when the breast reads 155F and thigh reads 165F". This combined with the subtitle "Everything you know about BBQ is WRONG" lead me to take the chicken out to early. I'll have to try again sometime cooking the chicken a bit more.

Ingredients:
2 chickens split in half.

Brine:
This is the Orange-Rosemary Brine described on page 90 of the book. It has water, orange, salt, honey, rosemary, and grated orange rind in it.

Prep:
The chicken was in the brine for 12 hrs.

Cook:
Indirect for about 1.5hrs.

Smoke:
Hickory chunks