So, I wanted to try something new on the smoker. I wanted to try my hand at smoking whole chickens. After doing a lot of research on this site (reading lots of threads) I developed my plan and put it into action. Thank you to all who have gone before me and left a lot of great advice. Here's how the plan played out... (I started on a Thursday evening for a Saturday afternoon smoke). I made the brine Thursday night and placed into the fridge to cool overnight. Friday morning I put two whole chickens in the brine and in the fridge until Friday night. A total of 13 hours in the brine. After rinsing and patting dry, the chickens went back into the fridge to dry out overnight. Saturday morning I made my rub (a citrus poultry rub). The chickens had another 13 hours of drying. I decided to spatchcock the birds, then laid them out for a little EVOO and the rub--over and under the skin. Here they are after all of that... So then I started the smoker. I was using my Char-Griller Pro with SFB, using Apple wood chunks. I was going to smoke at the higher temps of 275-325*. So when the smoker was up to temp, on the grates they went... With an average cooking temp of 300*, 2.5 hours later and the the IT of the breast was 162*. I took the birds out of the smoker then knowing that I was going to finish them in the over at much higher temp for a few minutes to crisp the skin. Here they are as I pull them from the smoker... After they came out of the oven from the finish, my dinner guests and I went straight to eating. I even forgot to snap a quick pic as they were plated and served--couldn't wait any longer, it smelled so good. Tasting Notes: very good flavor--apple wood was a good choice, I'm sure cherry would be good as well. very moist--I know there is debate on the subject, but I'm glad I brined them, someday I'll probably do a trial without brining. The bottom line--the whole family and my guests LOVED IT!!! I'm very encouraged by my first chicken trial. Again, thanks to everyone on this forum which is a tremendous help--you don't even realize. While I probably won't smoke chicken as often as I do ribs, salmon, etc; this was a very good experience. I know I'll do a couple more, and then move on to a turkey someday. Happy smoking.