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1
The night before you plan to barbecue, combine all the rub ingredients in a small bowl.
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2
In a small saucepan, melt the butter and stir in the Worcestershire sauce.
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3
Remove the giblets and excess fat from the chickens.
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4
Massage the chickens thoroughly inside and out with the butter mixture, working the mixture as far as possible under the skin without tearing it.
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5
Reserve about one-third of the rub and spread the rest all over the chickens, again massaging inside and out and over and under the skin.
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6
Place the chickens in large self-sealing bags and refrigerate.
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7
Prepare a low heat fire (200 to 220F) in a wood-fired cooker.
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8
Remove the chickens from the refrigerator.
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9
Rub them again with the dry rub and then insert the onion and lemon wedges into the body cavities.
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10
Let the chickens stand at room temperature for about 30 minutes.
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11
To make the mop, mix together all the ingredients in a saucepan and heat over low heat.
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12
Place the chickens in the smoker, breast down.
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13
Cook for 2 hours, basting with the mop every 30 minutes, or as needed.
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14
Turn the birds breast side up and cook for 1 1/2 hours longer, or until the legs move freely and an instant-read thermometer inserted in a thigh or breast registers 180 to 185F.
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15
Let the chickens stand for 5 to 10 minutes under a loose tent of aluminum foil.
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16
Remove the lemons and onions from the cavities, carve the chicken, and serve.
