Ok so I got the smoker seasoned, Brined my chicken parts all night and now just put them in the smoker.
apple cider/ water
fresh tarragon, oregano , Onion and Garlic
Onion an garlic powder
fresh ground pepper
Kind of new to this rub stuff and we are not fond of HOT spice.
Will post pictures IF it looks edible when I take them out in about 3 hours.
What is best temp to pull the chicken ?