I'm going to be smoking some whole chickens next sunday. i want to make sure i have everything down.
I'm going to brine them in 1 gallon water with 1 cup of salt and 1 cup of sugar, going to see what other kind of spices people are adding. going to do that for 24 hours.
I was thinking of just rinsing them with water, and then i'm going to throw some dry rub on them and put them in the smoker at 300F.
I have some Hickory that i can use. should i smoke em the entire time, or limit the hours that the smoke is on?
i'm going to pull them out at an internal temp of 165 and let em rest for an hour.