Six (6) chickens halved & back removed. Brine in your favorite brine ( mine is 4 quarts water, 1 cup salt, 1 cup sugar, 1 tsp. garlic powder, 1 tsp. onion powder). Soak 12 hours or overnight. Rinse, drain, and dry with paper towels. Season with your favorite rub. Place on smoking racks and cover with cheese cloth soaked in vinegar. ( keeps the cheese cloth from sticking to the chicken skin). Smoke @ 275 for 6 hours. Remove from smoker and wrap each half in foil. Place in cooler for 1 hour and then cut into four ( 4 ) sections. Serve with your favorite sauce.