Smoke to IT, not time, each piece of meat can cook differently, especially if they are some large breasts. I brine and cook mine to somewhere between 175 and 180 IT, although 160 to 165 is done. Pull the chicken out of the brine about 2 hours before you want to put them on to cook, rinse them off, pat dry and place in the refrigerator. 15 minutes before putting them on, rub them down and off to the smoker. Mix a little rub and butter together and rub under the skin, this will help get a bit of flavor from your rub to the meat as well. As far as smoking temp, 250-275 works, should be ready in 1 1/2 to 2 hours. Bump up the temp to 300-325 and they will probably be done in an hour or so and the higher temp will also help the skin crisp up a bit. I prefer to smoke them at a lower temp, like 250 for 1 1/2 hours or so, then pop them on a high temp grill or my mini UDS running at 375 to 400 to tighten and slightly crisp the skin for about 30 minutes or so.
