Whole chicken. Brined 4 hours mostly cause it was thawing too slow. Three days in the fridge and I still had to pry the innards package out. Smoker temp about 380 and smoked with pecan and apple. This was about an 8 pound roaster and took almost exactly 2 hours.
Ate what we wanted then I chopped up the rest and made chicken salad;-)
Ate what we wanted then I chopped up the rest and made chicken salad;-)