The weather is starting to get beautiful, and I have been itching to smoke more meat. I have also recently gotten a great deal on some whole chickens, 10 whole birds for $10. Perks of living close to a few chicken processing plants, and having a friend with family in the business. So I decided to smoke 4 for Easter. I had froze them, and decided to let them thaw in a brine, in a food safe bucket, in my garage fridge for a few day. (It worked, but I wouldn't recommend this method. The smaller parts thawed quicker, and were in the brine longer. The wing were a little salty.) When I pulled them out day of...I got a little worried. Movable, but a little icy. 30 mins in the sink, changing out the cold water a few times fixed the problem. Next step was to spatchcock them. At the time I didnt have freezer space, or I would have saved the backs to make stock. Next I give them a dusting of my own rub. Then the meat hits the heat! Starting time and temp. I also made my own Alabama White Sauce for my birds. As well as my own vinegar based BBQ sauce. After about 3.5hrs in the smoker at about 225-250 these birds were about 165, and I pulled them. Finish temp and time below. Here is how they looked after, in the smoker. Here is my finished product! These were fantastic! They tasted great. I also used the left overs to make chicken salad. Let me tell you, smoked chicken salad is where it is at my friends. Bonus Picture: I also made a Hummingbird Cake. My favorite. My grandmother used to always make this. Recipe straight out of the 1978 Southern Living Magazine.