I smoked a chicken today, and my God...amazing.
I am going to play with the recipe, but this is by far and away the easiest and best chicken I have ever made.
I made a brine for the chicken, about a gallon of water, cup of salt, cup of sugar and a half bottle (because it was leftover) of Worcestershire sauce. Stirred that up until the salt and sugar dissolved and put the bird in. Covered it and put it in the fridge overnight.
This morning I took it out, let it drain and patted it dry and applied a dry rub to it. I used my go to rub and that might be the part I play with. I loved the flavor but it's spicy so not for everyone.
I smoked it at 225 for about 3 hours, until it got to 180 degrees, took it out and let it sit for about a half hour. Seriously, the most moist and flavorful bird I have had in a long time with the meat just falling apart.
So there you go MTK, have fun.