I left it whole, with a can in the bottom (beer-can style) and let it smoke/roast for 2 hours. Probably should have let it go a little longer though. . . some of the inner portions could have been done longer.
That's why I always recommend to start with hot liquid in your can.
You figure a cold 3 plus pound bird with a cold (Or not hot)
10 ounces of liquid shoved in it and that's a lot of thermal mass
to bring up to temp. The liquid should be hot to the touch.
Knock at LEAST a half hour off the cook too.