Hopefully it turned out great. I have yet to bother with chickens since I have been doing pulled pork.
One thing I was told by TMB a while ago - go by internal temp, not time. My latest cook proved that. 8.5 lb pork shoulder in the TBE - usually at the 2 1/2 hr mark it is dark brown/ black on the outside. This time, it was no where near black and I was tempted to skip using the foil. Common sense prevailed. At 5 hours, I was at 220 in the foil. Turned out the best pulled pork I have done (at least the wife says so!).
The reasoning behind the drastic difference - it was 40 degrees out and spitting rain all day. With the mist in the air and cool temps, it cooked slower than normal but the meat never burned. Overall time was still faster than I expected for the size.