First of all thank for the information on doing the brine. I cut the chicken in half and put in a brine last night then smoke them today. Before smoking I first dry them off real good and put a rug on it that I made up form all the reading I have done on this web site. I have a Brinkmann Vertical Charcoal Smoker and wanted to do something different. I started the smoker with only a hand full of charcoal then used small pieces of oak and used only wood for the cooking time. I did have a little temp swing to start with but was able to line out the temp between 225 to 260
Let cook to a IT of 170. Turn out great and very moist.