Just tried Jeff’s Honey Glazed Orange Smoked chicken, and was it ever good. The 3.9 lb. chicken was in the brine about 6 hours. I used Jeff’s dry rub and then smoked it at 230 - 245°F. Did not have orange wood, but used apple wood with ½ an orange and ½ an onion in the cavity. The remainder of the orange I squeezed onto the skin for moisture and flavour. The skin never did get crispy, even though I increased the temperature of my smoker to 300 -320°F, but the honey was very sticky and delicious.
I am new at smoking and find it difficult to maintain the temp. on my Master Forge smoker, but I will keep working at it.
A big thanks to Jeff and the email he sent me.