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I would spatchcock it which is taking out the backbone and laying flat skin side up. This way when it's done I like 160° personally you can crisp up the skin on the grill or broiler. Hope this helps.
If you smoke it at 225, you are probably looking at 4 or 5 hours. This is just an estimate. It needs to be 165 in the thickest part of the breast & 175 in the thigh to be safe.