Hey everyone. Did my first smoke this past weekend. A whole chicken and corn on the cob. Did a 7lb bird, brined it for 12 hours with the garlic salt, brown sugar, onion and cajun brine. Seasoned it inside and out with Emerils. Used apple and pecan wood. For the corn, I peeled back and removed some husk, coated it with butter, garlic salt, and paprika. I smoked at 275 for 3 hours, and with 1:20 left I threw my corn in. It was quite a fantastic meal!
