Originally posted by Battledad:
..I was using a brine recipe from a book and it suggested a low temp for a while and then higher. However, since chicken needs to be 160-170 then a 140 temp will never get it there. I was getting a little smoke but not much.
If your book suggested smoking it below 140 (did it?) then it's not giving you good advice.
Below 140 leaves the food in the danger zone for extended periods and if you don't finish off your chicken to a higher temp long enough to kill the bacteria, you'll be seeing some potential food poisoning.
For the real advice, just ask here, we'll get you the real skinny, and since I wrote Brining 101, I know a think or two about that and I'll help.