Smoked Chicken (one chicken I smoked on Thanksgiving), Nibblets, Whipped Butter and Herb Potatoes with Gravy, Chicken Stuffing
Didn't brine it. Just smoked it with mesquite and hickory. Temps set at 225° for about 5.5 hours, or so. Took it to 175° meat temps. It wasn't dry at all. But, if it was, so what. That's what gravy is for, or you could always soak the meat in chicken broth before serving. Makes it nice and juicy.