I've cured and smoked turkeys before but these are the first chickens I've done. We helped a neighbor butcher 60 meat birds on Saturday. They were right at 8 weeks and should have been processed 7-10 days sooner but weather and helpers schedules won out. They were 8# 6 oz and 7# 15 oz before pumping and brining.
They got needle pumped with seasoned cure and brined 24 hours. I used dark brown sugar in place of white and added granulated garlic and onion powder along with the Cure #1 and salt. They got cherry smoke in my son's digital MES 40 (he left it here while house hunting now that he's moved back from San Francisco) as I want to tinker with it a bit.
They should have another hour or so to hit 150-155.
I hope they taste as good as they look and smell.....