I smoked a whole chicken today. The brine I made was sugar, salt, chili powder, smoked paprika, granulated garlic, fresh sliced jalapeno and water. I brined it for 24 hrs. I stuffed the skin with fresh jalapeno and onion before I put into the smoker.
I used beech chips and smoked it for just over 4 hrs at 230 degrees. This is the first time I used beech chips. It has a very light taste, good for chicken.