Boy, oh, boy, My first smoked chickens were wonderful. I had two 4.5 whole chickens. I cleaned and trimmed them and put in a brine for 5 hours.
32 oz chicken broth
32 oz water
1/2 Cup Kosher sale
1/2 Cup dark brown sugar
1 medium piece candied ginger
2 bya leaves
I took them out of the brine and dried them off. I covered the birds with the CS chicken seasoning that came with my smoker. I put them in my fairly new 008 Smokette at 250, 2 oz apple wood. I cooked them until the breast was 170, this taking approximately 3.5 hours. I had one on the middle shelf and one on the bottom shelf.
I found most of my info on the forum and adjusted somewhat to suit our taste. My sincere thanks to everyone.
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