Dry rub of paprika, onion pwd, sugar, s/p, cumin. Rest in fridge for couple hrs. Put in mes cold then set to 275 with hickory chips and mesquite. Lots of smoke, added more chips after about one hour. Basted hens with an orange juice reduction at ~140 degrees. Cooked to 165 after about 2 hours and here's the result. Skins are actually crispy and the meat was oozing juices, so yummy.