Split the chickens into halves. If desired remove the backbone.
Coat the outside of the chickens with olive oil.
In a bowl add the smoked paprika, brown sugar, salt, onion powder, granulated garlic, cayenne pepper, oregano, thyme, chili powder, and black pepper. Give the seasoning mix a good stir.
Liberally season the with the seasoning mix. Run the hooks under the breastbone.
Start a fire in the pit barrel cooker and adjust the barrel temperature to 225F.
Hang the chickens and close the lid.
Cook the chickens to an internal temperature of 150F. Then adjust the barrel temp to 275F.
Cook the chickens to a minimum internal temperature of 165F.