Well I had about an hour and 45 for total brine time.
Brine was 3/4 of a gallon with 1/2 cup coasher salt, 1/2 cup sugar, 1/2 cup L&P woosy sauce and some thyme and Italian seasoning.
I took it out of the brine without drying and added salt, pepper and a chicken rub I am fond of and on the smoker they go.
Bird is halved and the thighs are on the rack above. Will try to cook around 275-300. Hope to have the thighs off in about 1.5 to two hours for the kids if they are done otherwise they will be eating left over fatty from the weekend. Will pull the birds when my probe reads done.