How much rub did you add to the 4 cups water, 1/2 cup kosher salt an 1/2 cup brown sugar? Also, did you soak over night in this brine? Seemed real salty to me with 4 cups water to 1/2 cup kosher salt.
Anyone see a problem using green wood as long as you burn it down to red coals in a seperate box than your pit and then add it to your pit adding a piece of seasoned wood every now and then? Any problems with creosote or taste doing it this way?
Did you check the internal temperature with another thermometer other than the one on the door? I would do this first before I cut up my smoker, then smoke some quarters until the internal temp of the chicken reached 165 or so. Don't panic if you can't keep the temp at 225. You...