Haven't been on here in a while...I bought a couple of 4 or 5 lb. birds today at wally world. This will be my first beer can chix smoke. It's funny to see that everyone else is doing poulty too! I guess its a change that everyone wants after doing ribs/butts/brisket a few times already. My question: I bought an injector with some creole butter marinade. I have read that brining makes for a juicy bird. Does brining eliminate the need for injection? If I do both will it over do the meat? Any suggestions will be appreciated. I was thinking about doing one bird with the creole butter and one with wicker's and a dry rub on the outside.