I was in a rush and did not brine my chicken. I threw some apple rub on it let it sit in fridge for an hour or two. I let it smoke for about 4 all most 5 hours. It was very juicy and the skin tasted amazing. It was hard keeping my temp steady but I read a lot on the site and know what I have to do. I have a char griller pro with sfb. I need to get everything sealed up better and keep going at it. I did some ribs also but I should have foiled them as they did not turn out quite like I wanted.