I have now done my second smoke with whole chickens that were cut in 1/2. My first time they had brined for a day & 1/2 it was ok. but it had a "dry" texture. That was a month or so ago. yesterday one of my husbands customers game then a case of kosher chickens that were havled so i brought a bounch home to smoke for them to have. It was the same way. I didn't get a chance to brine this group. So what i dont get is i do whole chickens every weekend and they are always very moist. any thoughts or suggestions?