Tomorrow I am planning on smoking a couple of whole chickens and a nice big brisket. I have never smoked a chicken, but thought I would take the skin off, smear yellow mustard on and then use a nice rub I have found. I am open to any suggestions as I don't know if thats how to go about it or not. And also how and where to measure the temp to know if its done. Thanks. By the way.....I am smoking in brinkman vertical smoker. Will it matter if the juices of the brisket and chicken mix? I could put foil under the one on top I guess to channel the juice to the outside perimeter.