Next weekend I will be smoking chickens for the first time. I've got some questions as well as some ideas I want to run by everyone. I will try to keep it short and simple. BRINE: I'm going to be smoking two chickens. I want to brine one of them. I'm going to use a standard brine. Is it a good idea to put the rub seasoning into the brine mixture to help flavor the chicken? SMOKING: The brined chicken will be done as a beer can chicken. I have a beer can stand. The other chicken will be placed on the grill. Should the chicken on the grill be placed breast down? During the cooking process should I be using something to help keep the chicken moist? COALS: I'm using lump charcoal for the first time. Anything I should be aware of with the lump? Can I mix the lump with regular Kingsford briquettes? Should I attempt the Minion method? BY THE WAYS: I will be doing this on an old New Braunfelds horizontal smoker with fire box. Thanks in advance for everyones help and advice.