I just did a whole bird the other day, I think it took me about 3 hours at 230°. I didn't bother crisping the skin, I like it any way I can get it, lol! I brought it up to 175° in the meatiest part of the breast. I'd brined it for 3 days prior, but I brine using a curing brine too, which is different from a flavor-enhancing brine - it changes the meat into a ham-like flavor. The wimmin (wife and mother-in-law) weren't fancy on having it for dinner so I took it to my son's house while we were working on re-doing his garage with overhead storage, new workbenches, etc. and had it for lunch... he loved it - he's definitely a chip off the old block and craves smoked meats! (we worked out in the garage for 4 days - Tues. thru Fri. and still not done yet - @ 105° ave. temp every day... a good Texas Summer!). Got the majority of it done, but doing some overhead storage with hanging mounts is driving him nuts - on one part of the garage the beams go width-wise, 3 ft over they go length-wise. We're going back today to hang 2x6 stringer plates across the entire ceiling to mount the hanging mounts on, have to lag bolt them into the crossbeams then mount the mounts where we want them. Any ways, I digress.. (bad habit of mine).. the smoked pickled chicken was a success.. even the babysitter said it was the best ^%$$^& chicken she'd ever eaten!
Here's the link to that thread:http://www.smokingmeatforums.com/for...ht=chick+stick