Smoked Pulled Chicken

Combine yogurt, garlic, lemon juice, pepper, salt, paprika, and cumin in an extra-large zip-top bag. Add chicken halves, making sure they are completely coated. Squeeze out excess air, seal the bag, and marinate in the refrigerator for at least 8 hours.

Thirty minutes before cooking, soak the wood chips in water. Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Sprinkle the soaked wood chips directly over the hot coals. Remove chicken from the marinade and shake off excess. Place chicken, skin-side down, on the hot side of the preheated grill. Discard the remaining marinade.

Cook chicken until grill marks form, about 4 minutes. Flip and transfer to the cooler side of the grill. Cover and cook, occasionally rotating 180 degrees, until an instant-read thermometer inserted in the thickest part of the thigh reads 175 degrees F (79 degrees C), about 45 minutes.

Transfer chicken to a cutting board and let rest for 10 minutes. Remove and discard skin. Pick all meat from the bones and shred it using 2 forks.