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Recommend brining both chicken and turkey. I've been dry brining whole chicken lately and it's been turning out great. Recommend using 1 TB of kosher salt per every 5 lbs of chicken. First rinse chicken and dry with paper towels and sprinkle salt on inside and outside of chicken and add extra on thighs and breast. Seal chicken reducing as much air as possible and seal bag then after two days flip chicken over for a day. Fourth day take chicken out rinse an air dry in fridge for a couple of hours then smoke with light wood at 250 or higher until breast reaches 165 deg.
I second the notion of brining for poultry - for whole chicken and larger breasts. Keeps moist, and if doing in elec. smoker, should turn out very moist. I don't brining bother for chicken halves and smaller cuts.

Also, remember to start with a small chunk of wood, like under 2 ounces for sure - in a seasoned electric smoker, you could almost do chicken with no wood and still get flavor ! Chicken and fish take on smoke flavor fast, and I've over smoked chicken (and ribs) on my Sm160.

Originally posted by MaxQ:
Welcome to the forum and happy Cookshack family.

I'm a huge proponent of brining poultry and certain cuts of pork. The process provides for a juicer, more flavorful product. If you haven't already done so, check out SmokinOkie's brining tutorial HERE
Also check out SmokinOkie's tutorial on spatchcocking poultry - it's in the Turkey Forum. I find that is a great way to smoke chickens & turkeys if you have the space available in your smoker, ie you are not trying to fit a bunch of birds in there at same time.

I also like to put a little mix of mayo+butter+rub under skin on breast meat and then a little all over outer skin. I think it helps with moisture and also keeps the skin golden brown, if looks are important.

Keep good notes and have fun!

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