2 with a spicy dry rub and 2 being basted with a reduced maple syrup.
All the birds sat in a brine overnight of water and salt. We debated adding some brown sugar, but didn't. All the birds are skinless.
My 14 year old son mixed up a dry rub this morning of Splenda brown sugar, chilli powder, paprika, cumin, a little cayenne, onion powder, mustard powder, salt and black pepper. He half followed a recipe I had found, but taste tested to his own preference some too (which I'm happy to see!) He then rubbed the dry birds with a little olive oil and spread the dry rub on them.
The other 2 birds he just rubbed a little olive oil on and put them all in the smoker at 225. Then we boiled down some maple syrup to make it even thicker and stickier and are basting the two plain birds every 1/2 hour.
When it hits a temp of 160 I think he'll have his very first smoker attempt coming out pretty tasty! I've never posted here before or created an account, but have learned most of what I know from this site and these forums. Figured it was time to maybe share some of my ideas back here and also, just kind of wanted to 'brag' a little about getting a 14 year old out of bed on a Saturday morning excited to cook the birds he helped clean the other night. Hasn't even touched his IPod this morning!!