Originally Posted by John Bowen
I am in the brining school – you can get a lot of flavor in the meat with the right brine. I personally think that chicken doesn’t stay on the smoker long enough to get rich smoke flavor deep into the meat.
I also agree that you need to sauce the chicken last 15 min or so.
Rich smoke flavor in the meat is easy, use a chart/lb for equilibrium brining. Take a whole container of kosher salt, spread it out on a pan, and smoke it in the same smoker with the same wood you plan on cooking your chicken with. Use the smoked salt for the brine. Chicken is cheap to experiment on, try it. Also make zipper cuts through the membrane of the chicken cavity where the tenderloin and thigh meat are. That's all I'm givin up. Good luck bro!