Butterflied two chickens by cutting out the back bone and removing the keel bone.
Injected the chicken with a brine solution consisting of kosher salt, brown sugar and water.
Then added the chicken to a pot with the remaining brine solution, added some water, and let it sit overnight in the frig.
This morning, took the chicken out of the brine, rinsed and patted dry.
Then rubbed the chicken with a lemon dill, onion powder and parsely and put back into the frig.
My son had a swim meet, so we went there for the morning.
When we got home, I removed the chickens and let them get to room temp then added to the smoker with cherry wood.
Also threw a few spuds in the smoker - will cook them for a few hours, cut in half and spoon out the potatoes. Will mix the potatoes with bacon bits, butter, sour cream, salt and pepper then stuff them and back in the smoker.
Everytime I add more wood, about every 1.5 hours, I'll spray the chicken down with some apple juice.
We'll eat the chicken & stuffed spuds for dinner, and any left over chicken with be diced and frozen for future dinners. Wife will use the smoked chicken in casserols, quesadillas, and tacos.
An hour away from eating
Chicken was excellent. Breast was so moist the wife thought it was dark meat.
Still need to work on the spuds. They were good, but needed a little more heat and add a little milk next time and whip it up.
Wife was giving me suggestions as she was wolfing down the biggest potoatoe - didn't stop her from finishing it.