I have spent the last year and 1/2 perfecting my brisket and ribs (or so I think). But have never really smoked chickens, except for a few breasts. Soooo...I would like some info. I amfamiliar w/ brining but any info would help. What methods do you guys use? Cook times, etc, etc. It is my understanding that chickens are relatively easy to do and this is probably what I should have started smoking???? Let the posts begin.... Thanks!