Gonna smoke a yardbird tomorrow, brine or not?

[tnbassman]

Never smoked poultry.
Should I brine it tonight or leave it alone considering its my first and dont know what to expect. I know brine is each persons choice as far but for a first timer would you brine or not?
Also whats a good starting point as far as hours per pound cooking time goes on whole chickens and do you only smoke half the time like on beef?

[Caribou]

Hi tnbassman,
I just smoked my first chicken a couple weeks back.  Here's the thread in which everyone helped me out so much.
Check it out
http://forum.bradleysmoker.com/index.php?topic=8959.0
Carolyn

[tnbassman]

Chicken must be easy because it was great on my first try. Used 1 gal water, 3/4 cup brwon sugar, and 3/4 kosher salt boiled and brought back down to room temp with some ice for a 4 hour brine in the fridge. Peeled skin back and applied rub made by stubbs bbq under skin and then pulled skin back into place and secured with toothpicks. Then smoked with JB for 3 hours and then heat only until it was 170 and it was the best chicken I have ever cooked.

[Caribou]

Hey, glad it turned out!
Post some pics for us next time.
Because I'm sure you will make more!
Carolyn

[HCT]

I usually add a little vinegar to the brine. Gives it nice flaver and moisture.