Ok so I smoked my first whole chicken yesterday. I read a few tips from here here and I did soak my chicken in a brine for like 6 hours then stuffed him with a mix of orange slices, lemon slices, olive oil and salt and pepper. I injected him with orange, lemon juice and olive oil mixture then a chicken rub ( store bought pre-made). Then I put him on the smoke. I averaged 220 degrees to 290 degrees for about 5 hours. I grill a lot but this is honestly my first smoking experience he was edible and yummy but the Brest did seem a little dry. I have a Brinkmann 5 burner grill with a small propane smoker. I used hickory chips and kept the water res. full. I posted pics of the bird earlier but here they are again and a pic of the smoker/grill. Thanks y'all any help or input is appreciated and will be pit to good use!