You can Brine for a few hours but there will be little time left to dry the skin for a crispy skin. This time I would Rub it well under and on the skin and let it rest overnight. Before smoking you can mix rub with Butter or Bacon grease and rub that under and on the skin and smoke it. Don't forget a drip pan for making gravy or just to keep the smoker clean. If you are smoking at 225-250*F range you will need to take the bird to an IT of 150*F then go in the Oven at 425-450*F to finish cooking to 170*F and crisp the skin. I don't know what Rub you use but here is some recipes for future reference. I'll even toss in my Foiling Juice for the Ribs Free of Charge...Good luck...JJ
Families Favorite Brine
1/2C Kosher Salt
2T Paprika
2T Gran. Garlic
2T Gran. Onion
2T Dry Thyme
2T Black Pepper
1C Vinegar (Any)
1-11/2Gal Cold Water to cover Chix
1/2C Brown Sugar, Optional
1T Red Pepper Flake Optional
Mix well and Soak the Bird over night or up to 24 Hours.
Remove the Chix, rinse if desired and pat dry with paper towels.
Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.
This will give a crispier skin when Smokng or Roasting...
Bubba Chix Rub
1/2C Raw Sugar
2T Paprika (I use Smoked if I'm just Grilling)
1T Cayenne
1T Gran. Garlic
1T Gran. Onion
1tsp Black Pepper
1tsp Wht Pepper
1tsp Allspice
1tsp Bell's Poultry Seasoning or Thyme
Mix well. You can put directly on the skin or mix with Butter, Oil or Bacon Grease and rub on and under the Skin.
Reduce Cayenne to 1teaspoon if less heat is desired.
http://www.smokingmeatforums.com/t/110881/foiling-juice-chef-jimmyj
