Yup, spatchcock the birds, inject them with Tony Chachere's cajun butter and season under the skin and on the skin with your rub. Baste the birds with butter and lime as you cook them. I also spritz them with 50/50 cider vinegar and apple juice. I like that acidic flavor on the crispy skin.
You should not need to flip the bird but one time. At the end when you are ready to crisp up the skin. That is when I put the butter and lime juice on the exposed rib sections.
Enjoy it man. I would also only smoke wood in the first part of the cook. (One load of wood) otherwise it will be over powered on the chix.