Just finished my first time smoking some chickens. 2 6lb chickens in my little MES30 my wife got me for Xmas.
Brine was a combinations of the massive amount of information I found on here from you smoking/BBQ ninjas. Brined for about 12hours. Rubbed em with some oil and hit em with the rub. Rub I used was another combination of spices tossed together.
Was supposed to do a bacon weave on the 2nd one but ran out of time due to poor planning lol. Smoked them for 3 hours at 265 with applewood chips.
They came out great, Could barely get my buddy a leg off with out the bone sliding off.
Thank you all for the sheer amount of information you guys posted, never had to ask one single question