I made a gallon of salt and brown sugar brine in a large pot and put it on the stove. I chucked two packages of thighs, 3 each, 6 total, still frozen together in thigh-bricks, into the brine. I added a pair of Cornish Game Hens that had been hiding out in the back of the freezer. They were little ice balls.
I turned on the heat and let it go, checking the temperature frequently. It plateaued around 85 degrees as the poultry thawed. After about 30 minutes, I could break the thigh-bricks apart and put them back in the brine. At about 40 minutes, I was able to pull out the hens and butterfly them. I put them back in the brine as well. I let the brine get to 120 degrees and then turned the heat down to low. I started the grill and prepared the rub described here.
NOTE: Don't use salt in your rub if you brine the chicken first. It totally oversalts the food! I did that and it almost wrecked the meal. The method described here was still good, but the salt was too much.
Once the charcoal on the grill was ready, I took the bird pieces out of the pot, applied the rub and put them on the grill. I only needed to partially char the skin as the meat was already at about 120. Once I colored the skins, I took them off direct flame, painted them with BBQ sauce and put the lid on the Weber to oven them for about 10 minutes.
And that was it. They came out perfectly, or would have had I not over salted the little brutes. Frozen to BBQ on the table in 90 minutes.