Here's the root beer chicken brine (or can use for pork, probably):
On the root beer brine: Mix 1/2 gallon (or 10 cups will work) of water; 1/2 cup of salt and let salt dissolve. Add 1 (12-ounce) can of Mug Root Beer. I brine for about 24-48 hours then wash the brine off the chicken. I thought of the root beer since I have a book that uses Dr. Pepper to create some acid...supposedly it breaks the meat down some and tenderizes it. It tastes real nice on chicken and brisket. Sometimes, I add another root beer. It gives the meat a more pronounced nice taste and caramelization.
I smoke the chicken about 4 hours at 250 degrees using Apple wood. A couple of nice good size chunks (2" x 3") or 4 of the smaller size will work.I wrapped the chicken in foil at 150 degrees to finish at the 165 temperature. I have the Masterbuilt Dual Fuel Pro so have gas on my side and put the chunks in the bottom pan.
Here also is the side sauce that I use with this chicken:
2 Tablespoons Louisiana hot sauce (add more if you like some extra spicy, tangy...the honey smooths these flavors out).
1/2 cup honey
4 Tablespoons brown sugar
1 cup ketchup
4 Tablespoons yellow mustard
3 Tablespoons worcestershire sauce
2 teaspoons ground black pepper
1 heaping Tablespoon smoked paprika (you can add more if you really like more smoked essence)
2 Tablespoons apple cider vinegar
I like to mix all the ingredients in a saucepan and warm them together for just 2 or 3 minutes. And then put the sauce in refrigerator or sit on the counter to let the flavors blend.