I've smoke chicken before but decided to try and brine them after reading a lot of good things about it. The meat was very juicy but the skin was burnt. I'm hoping someone can help me figure out what happened. Brine (for 4 hours) 1 gallon water 1/2 cup of salt 1/2 cup of sugar 2 table spoons of homemade rub Took out of brine after 4 hours and let sit in the fridge for 2 hours. Put olive oil on both sides and rubbed with homemade rub which contained sugar and salt as well as a few other ingredients. Smoker was always running between 225 and 250. I checked them at 2 hours and the skin looked perfect. I checked them at 4 hours and it was burnt. Any thoughts on what could have caused this. The only thing I did different this time than I normally do is the brine and the fact that I put oil on before putting the rub on. I appreciate any and all feedback. Thanks!