This morning, i took the chickens out of the fridge, drained them and rinsed them well. I dryed them with paper towels and let them sit at room temp for a half an hour. I then coated the birds in yellow mustard and applied Bubba Chix rub, minus the allspice (didn't have any). My dad brought over a wild turkey that he brined, but I have no clue what he used, so I will just comment on the chickens. Into the smoker at 9:30 this morning. Using hickory and keeping it around 230 until the IT hits 165. As I used cure on these birds, they should have a hammy taste. Looking forward to the results, which I will gladly share.