Okay, I changed everything. No beer in the butt, I spachcocked the two chickens.
Here's what I'm doing...
-- I brined the chickens whole, overnight, from about 8 PM until 10 AM in 1 cup of salt to 1 gal. of water and placed them in the fridge.
-- I removed the birds from the brine and rinsed thoroughly with water.
-- I spachcocked them, placed them in a large pan and liberally slathered them in a mixture of:
2 - squeezed limes
1/3 - cup extra virgin olive oil
1/2 - cup white vinegar
2 - level teaspoons of coarse ground black pepper
I returned them uncovered to the fridge where I will leave them until cook time (about 4 PM).
I will preheat the offset smoker to 275 using enough Kingsford charcoal in the blue bag to cook for 4 hours. During the cook I will add two to three 3 lb. splits of dried red oak to the charcoal, one at a time, as each split burns down to ash. When breast temp reaches 155-160 I will move them to the grate above the coals and place them breast down to crisp the skin.
So, if this doesn't work out, I only have myself to blame since I created the entire process on my own; only borrowing from what is considered standard practices such as brining, spachcocking, etc.
I will include photos, and reviews from myself and my guests. Hopefully the reviews will be glowing compliments and not glowering complaints.