Ok, so apparently I've gone a little nuts. The experiment is this: two whole chickens stripped half naked skin removed from only the breast meat. Theory is more smoke penetration but fear is dried out meat. Basted twice every 15 for last 30 then basted again while resting. So here are the pics out of the smoker so what do y'all think? After final coat of finishing sauce will post money shot and sliced pics in a bit after I try it out.