Good looking bird!
I dry brine the chicken at least 24, usually 36, hours in advance of putting it on the PBC. I also trim a lot of the excess skin and fat from the bird, and only use one rebar to make the PBC run a little hotter. Cracking the lid for the last 10-15 minutes helps crisp the skin as well, while it is not like fried crispy it is bite through skin. When I am done, I cork the holes to snuff out the coals to reuse for my next cook.