The last several chickens I've smoked, I used the Cornell Chicken Brine, and used Melissa Cookston's Ultimate BBQ Rub. I cut the chickens in half; prior to brining them.Perfect Smoked Chicken
Scroll down about half page, and her Ultimate BBQ Rub recipe is listed there. I don't care for her sauce. This rub is also great on salmon.
Cornell Chicken Brine
4 quarts water
7 cups cider vinegar
1/2 cup pickling salt
1.5 Tablespoons Pickling Spice
Depending on container. This is enough brine for 4 (3 1/2-to 4-pound) whole chickens, halved
Combine all ingredients, stir until salt is completely dissolved, and chill. Brine for 2 hours, but no longer than 4 hours.
NOTE: The longer you brine, the possibility of your chicken texture becoming mushy is more likely. I like to heat the pickling spices in 2 quarts of water, by bring it to a boil, and letting it simmer for about 5 minutes. Then mix in the rest of the ingredient, chill brine prior to adding chickens. I brine for 2 hours.