o.k. the last few times I have slow cooked(indirect heat on grill, not smoked) a chicken, I just got the basics of a brine and winged it, and they came out great.
So today I got 2 whole chickens, started with a quartered apple, and table salt. Then we just started adding stuff from the cabinet. Onion powder, Corriander, Cinnamon, Liquid Smoke(Mesquite), 2 bay leaves, and a couple of drops of hot sauce. Placed both chickens in a container, then topped off with cold water, mixed and put in fridge for 14 hours. I will smoke with Apple wood for about 3 hours tomorrow, I will let you know how it turns out.