**Updated** Well, everything turned out pretty darn well we thought!! My hats off to all of you who helped out!!!! Thanks for being such great people to help with someone who had never done chicken before. I also created a spreadsheet thanks to Mr. T!! Going to keep track of outside temp, smoker temps, breast and thigh temps at each hour interval. Final recipes I went with. Poultry Brine · 1 ½ Gal Water (24 cups) · 1 C Cider Vinegar · 1 C Kosher Salt · 1 C Dark Brown Sugar · 2 T Black Pepper Corns · 2 T Garlic Powder · 2 T Onion Powder · 2 T Celery Seed · 2 T Thyme · 1 T Rosemary Chicken Seasoning · 1/2 C Brown Sugar · 2 T Sweet Paprika (Hungarian) · 1 T Kosher Salt · 1 T Chili Powder · 1 T Granulated Garlic · 1 T Granulated Onion · 1 T Cracked Black Pepper · 2 tsp celery salt · 2 tsp Poultry Seasoning · 2 tsp Thyme Put 8 cups of water and Kosher salt and Dark Brown Sugar in a pan on the heat to dissolve. Once dissolved cool completely before making the rest of the brine. Brining times are whole chicken 12-24 hours, chicken pieces 2-4 hours, whole turkey 1-2 days, turkey breasts 12-24 hours and cornish game hens 2-4 hours. Remove from brine and rinse under cold water for a few minutes. Pat skin dry with paper towels. Leave in fridge overnight. Coat under skin and on top of skin with EVOO. Add Chicken Seasoning as rub on and under skin. Put chicken on vertical roaster. Pin wings back so they don't burn. No water in the pan. 1.5 lbs of wood. 1 lb. Apple and 1/2 lb. Hickory. Pile in Mound in chip box. Cook in smoker at 300* until the breast temp is about 155* and the thigh is about 165*. Crank the heat to 375* to help crisp skin. Cook until crisp and breast is at 165* and the thigh is 175*. **Notes: Bird was SUPER moist!!! Very tasty!! One weird thing though was the fact that one of the wings was a bit UNDER done. Of all the things I thought could be OVER done was the wings. Good thing I didn't foil them. I actually used about 1lb of wood total. I feel like it could have used a bit more smoke so I upped it to 1.5 lbs for next time. I also want to try and leave the bird in the fridge out of the brine overnight to really give it time to dry out. I did leave it for about 4 hours this time, but we all felt the skin could have been crispier. Even though everyone was eating it! Also, I never mentioned this, but I have a GOSM. When I did ribs a few weeks ago I had problems keeping the temp low at 225*. Today I seemed to have a hard time hitting 375*. It only got to 327* when I pulled the chicken. Might have to go post something about temps and GOSM on the propane board... Anyhow, enough of my chit-chat here are the pics!! And thanks once again to all for the advice!!!!!!!!!!!!!!! In the brine. I used heavy plates to help keep those babies submerged for about 16 hours. Out of the brine, rinsed under cold water for a few minutes and patted dry with paper towels. Rubbed with EVOO and rub recipe above. Inside, outside and under the skin. You'll notice someones big fat hand tore the skin on the bird on the right! So, I just used a couple of toothpicks to hold it in place so as not to expose the meat and dry it out. Into the smoker they went. Funny thing about taking pictures of smoke. They look a LOT more smokey in the pics then in real life. Out of the smoker just 1.5 minutes shy of 2 hours. I was busy making onion rings and didn't get to test the skin. Next time I'll have the grill ready to help crisp it up if drying it in the fridge doesn't help. Or maybe just cook them at a higher temp all along. Sounds like I need some more birds!! Chef's plate special tonight!! 1/4 chicken with cornbread, homemade broccoli casserole, baked beans and homemade onion rings. Original Post I've gone through a lot of the threads here and have kind of changed some recipes to mine and my wife's liking and added some basic instructions. Can anyone telling me if a am doing anything glaringly wrong here? I definitely am looking for a bird with moist meat and crispy skin at the end. I had read that some dry the bird out in the fridge overnight to help dry it out. Some use a basting sauce. So, I did both. I'm just really not sure about brining the bird first and then leaving it to dry overnight in the fridge...I'm guessing just the outside dries out and doesn't penetrate the meat?? That will still stay nice and juicy?? Since this is my first try I want to get the best result I possibly can and welcome any and all advice!! Thanks!! Poultry Brine · 1 ½ Gal Water (24 cups) · 1 C Cider Vinegar · ½ C Salt - Kosher · ½ C Dark Brown Sugar · 2 T Black Pepper Corns · 2 T Garlic Powder · 2 T Onion Powder · 2 T Chicken Seasoning (Below) · 2 T Celery Seed · 2 T Thyme Put 4 cups of water and Kosher salt and Dark Brown Sugar in a pan on the heat to dissolve. Once dissolved cool completely before making the rest of the brine. Brining times are whole chicken 4-12 hours, chicken pieces 1-1 1/2 hours, whole turkey 1-2 days, turkey breasts 5-8 hours and cornish game hens 1-2 hours. After brining use Chicken Seasoning as rub. Let bird sit in fridge to dry overnight. Chicken Seasoning · 1/2C Brown Sugar · 2T Sweet Paprika (Hungarian) · 1T Kosher Salt · 1T Chili Powder · 1T Granulated Garlic · 1T Granulated Onion · 1 T Cracked Black Pepper · 2 tsp Poultry Seasoning · 2 tsp Thyme Basting Sauce · 2C Apple Cider Vinegar · 1C Olive or other Oil · 2T Worcestershire Sauce or more to taste · 1/4C Brown Sugar · 1T Smoked Paprika · 2 tsp Granulated Garlic · 2 tsp Granulated Onion · 2 tsp Fine Grind Black Pepper · 1 tsp Celery Salt · 1 tsp Thyme · 2 Lrg Egg Yolks Put all ingredients in a blender except oil and blend. Once blended drizzle in olive oil. Baste on chicken to start and every 15-20 minutes. Cook in smoker at 300* until the breast temp is about 155* and the thigh is about 165*. Crank the heat to help crisp skin. Cook until crisp and breast is at 165* and the thigh is 175*.