From what I've read, I need to brine them the night before, then get the breast to 165 and the thighs to 170. I just have a couple questions
For the brine, do I need to keep it cool? I was thinking of doing multiple chickens, so I was just going to make my brine in a cooler. However, that won't fit in the fridge, so I just wanted to make sure I could just brine them like that.
Also, how long does it usually take? I think I'll have a hard time keeping my smoker much above 250 but could you guys give me some times it's taken you for reference? I don't want to put them on at 3, only to not have them done until 8, and vice versa. I don't want to put them on at noon, to have them done by 2. Thanks!