Hello all. Smoking newbie here. I have been backyard grillin' for almost 20 years and am looking to advance to BBQ and smoking. I have had several grills and recently rusted through a cheap sams club combo charcoal/gas grill. I have decided to venture into smoking as I love the flavor and the experience. I did one successful smoke of a pork butt on the grill, though it was the longest 12 hours due to the inability to maintain temp and smoke. Constant supervision atleast got me through it, but wasn't thrilled with the experience. I have since upgraded to a Bradley 4 Rack, Weber 22" Mastertouch and just recently purchased a Charbroil Tru Infrared (couldn't resist on clearance $99) for the quick dinners. I am going to be breaking in the Bradley this weekend with a couple whole chickens for Easter. After searching I have found a couple recipes for brining and dry rub. Hoping someone can lead me in the right direction if I have veered in the wrong direction. Found a brine that I plan on soaking the birds in for 24 hours, then will let them rest in the fridge for another 24 with a dry rub. From what I have found, I should get the smoker to 230 or so and shouldn't go any longer than 3 hours of smoke (plan on using apple and hickory), then heat the rest of the way to IT 165. Hoping that the 24 hour in the fridge with the rub will dry the skin enough to get a little crisp, otherwise, may finish it in the grill to get that finish. Any tips or tricks teh experts here can share would be much appreciated. Hoping to enjoy some great smoked chicken Sunday, rather than takeout of some sort. Thanks in advance and happy smoking!