I smoked, used Mesquite, 3 beer can chickens this weekend. I only took a pic of the finished product but I brined them for about 18 hours, and then rubbed and left them in the refrigerator overnight.I left the salt out of the rub recipe because the chickens were brined with a salt mixture. I smoked them around 240 for about 4 hours, spraying them down with an apple juice/cider vinegar mixture every hour. In the beer can I had 1/2 beer, garlic cloves, and a little of the rub. I plugged the neck of the chicken with onion.