Hi all, I've been working on a chicken method for a while, and I believe I have nailed it. I can't really give it a name. It started out as "Sauceless Wings", but it has evolved into a combination of flavors beyond that. With the combo marinade/brine, everything, including the breast on the whole is very moist. Wife says it is the best chicken ever. I take a standard poultry brine of: [if gte mso 9]><xml> <o:OfficeDocumentSettings> <o:TargetScreenSize>800x600</o:TargetScreenSize> </o:OfficeDocumentSettings></xml><![endif] [if gte mso 9]><xml> <o:OfficeDocumentSettings> <o:TargetScreenSize>800x600</o:TargetScreenSize> </o:OfficeDocumentSettings></xml><![endif] 1 Gal Water 2.5 oz Salt - Kosher 2.5 oz Sugar 1 ½ tsp Garlic Powder 1 ½ tsp Onion Powder 1 ½ tsp Cajun Spice (Louisiana Cajun Seasoning) 1 ½ tsp Celery Seed To that I add a grocery store size bottle of Kraft Catalina Salad Dressing and a bottle of Crystal Hot Sauce. For the individual pieces I marinate 24 hours. For the whole bird I go up to 48 hours. I spatchcock the whole bird because I think it cooks faster, and also gives more skin exposure, allowing it to get past the rubbery stage. Once out of the marinade and drained, they get rubbed in: ¾ C. Sugar 1 T Kosher Salt 2T Black Pepper 1T Garlic 1T Onion 2T Old Bay 4T Paprika 2 t dry mustard ½ t ground bay ½ t ground rosemary Like Bearcarver did, I turn the heat up near the end. I have a propane Masterbuilt, so I can get above 275. 300 seems to be adequate. I've gone for 350, but it starts burning the fat in the bottom of the smoker. Not a flavor I want to add to the chicken! I usually use my go to mix of hickory and apple. Here are some wings, thighs, and a whole bird. Enjoy!