I did my first chicken on my UDS. I was only able to brine for 3 hours. I used a homemade seasoning. I started with a temp of around 270-275. After one hour and when it hit 150 degrees on the breast, I mopped with a bbq sauce and got the temp up to around 325 (hoping to crisp the skin). I hit 165 degrees just after 2 hours and pulled it off to rest. We had some people coming over, so I pulled it to make sandwiches (no pictures of the pull). The skin was not crispy, so I discarded, but the flavor was pretty good and it stayed moist. I am new to smoking and only the 2nd time using my UDS. I can take the criticism and open to suggestions to make it better. Thanks all and Happy Smoking!!!