Loaded up the smoke vault this weekend... Two chickens brined for four hours, one with just plain salt one with my rib rub (based on Alton Brown's). Smoked to just shy of done, the foiled with some chicken stock in a 210 degree oven until done. Pulled/sliced and ready to serve with a home made honey BBQ sauce. (Ketchup, Lexington style 'dip' in place of straight cider vinegar, braising liquid, honey, spices.) Turned out not too bad, but not a lot of difference in flavor between the brines. Looking back at the recipe, I need to work out a brine of 'overnight' strength (to avoid getting too salty) to allow more time for the spice flavor to penetrate. The breast was somewhat overdone because of the braising step, but a good dippin' sauce covered that up. I need to pay better attention to time/temperature next time.