I'll never not brine again. This was hands down the best chicken I've done to date. It was stupid juicy and my wife was even very complimentary about it being so good. I brined about a 5 lb bird with water, sugar, kosher salt, etc per another recent post. I let it sit overnight and started smoking around lunch time. It took about 4 hours or so for the bird to get to 165/170. I didn't glaze the skin, but it came out very nice, good texture. I did stick it in the broiler for 5 minutes to firm up the skin a bit, but had also removed my water pan for a couple minutes in the smoker to try to brown up the skin some more. I just did up a pot of chicken soup with the leftovers of this. This forum is paying for itself moreso than the smoker itself. I deleted some pics in other posts, so hope to be able to add these!