2. Split whole fryer(s) (3 - 4 lbs.)

3. Brine in refrigerator for 4 hrs.

4. Air dry in refrigerator for 4 hrs.

5. Apply rub and let chickens sit at room temperature while you prepare the smoker.

6. 2 full chimneys of lit over 1/2 chimney of unlit coals. Toss 20 - 25 unlit on top. Wait until all coals are ashed over to start cooking.

7. NO water pan! All vents 100% open for entire cook.

8. Add 3 large chunks of wood, and put chickens on skin side down for first 20 minutes or so.

9. Cook until thigh temp reaches 175.

10. Baste with my Red sauce at the 45 minute mark.

11. When done, crisp skin directly over coals for just a few seconds. Flip and move around as needed. Don't burn!

12. Move to pan and cover loosely with foil for a 10 minute rest.