#2 son and I made some SS sticks last night, and while we were working on those, we had a couple of little chickens in the smoker.
These 2 were cured for 2 days prior to smoking. We'll be doing these again, the flavor was great and they are the perfect size for a meal.
I hung the birds in netting and then smoked at 230° until the IT of the breast was at 171°. We got distracted and overshot the target of 165°, but they were still extremely juicy!