I brined  2 chickens for 1 day and then smoked them for 4 hours @ 225F.

Brine recipe based on https://ifoodblogger.com/how-to/brine-chicken :

The improved brine solution (for 2 chickens)

• 2 gal. of cold water
• 1.5 cup  of (kosher) salt
• 6 oz.  sugar (brown or white)
• 2 large carrots, peeled and cut into pieces
• 2 medium onions, peeled and cut into pieces
• 10  garlic cloves, peeled and cut in half
• 3 bay leaves
• 2 Tbsp black pepper corns

 

 

 

Smoking directions:https://ifoodblogger.com/smoked-whole-chicken/