As you get ready to prepare your whole chicken(s), get your smoker started and set to 225°.
Begin by cutting the onion & lemon, while separating the garlic & thyme to stuff the cavity.
With the ingredients prepped, stuff the cavity with the onion, lemon, garlic & thyme then using butchers twine, tie the legs together to hold all the juice in. Next take your shaker bottle of Rock's Coffee Rub and season all sides of the chicken.
With your smoker to temp & your whole chicken(s) seasoned, place them directly on the grill grate breast side up. Place your temperature probe into the thickest part of the breast. Then smoke at 225° for 2 1/2 to 3 hours, until your temperature probe reads 160°.
After the whole chicken(s) comes to temp, remove and place on a cutting board to rest for about 10 minutes. The temp should rise another 5° or so.
After it rests, cut the whole chicken as desired to serve.
(Optional) pull apart and shred all the meat to serve as "pulled chicken"