I disagree with spatchcocking. I say truss them, that is to say, tie the legs together to close off the body cavity, stuff a lemon or tie the wings to close off the front of the bird.
Run the UDS at 350F to 400F, if you have a diffuser, use it. No need to brine, but, I happen to like to season under the breast skin with a little rub. Roast it hot.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."