I plan to smoke four chicken halves on Sunday. I was curious how long you would recommend brining them. It looks like maybe 4 hours is reasonable from what I found searching. I am thinking about the Slaughter house brine.
I went to the butcher and bought some whole free range chickens. I had the butcher halve them for me. I was thinking about spatchcocking them myself, but he said he would cut them up any way I like them for free. I thought the butcher would remove the backbone when he cut them in half for me.