Pics of the smoked chickens I did for our "Flock Feast" yesterday...

Half way through (about 110minutes in)...


Ready to serve! Three hours of smoking. We stuffed the birds with onion and orange bell peppers. Covered the bodies with a dry rub, beer and bbq sauce. Filled the smoking pan with onions, orange peppers, apples, sugar, salt, black pepper, parsely flakes, beer, bbq, water and other spices. Basted the 3 birds with H20 and BBQ about every 35 minutes. Came out tender and wonderful!