Originally Posted by Smokeat
Congrats, sounds like you understand exactly what you were getting and will be pleased with it. I certainly hope so. You are already ahead of the game by brining your birds, hope the rub is not too salty. "Burn In" your new toy a bit before placing food in it. What kind of wood chunks are you using for the birds?
As this was a bit of a last minute decision, I didn't make my own rub this time. I'm using Weber beer can chicken seasoning. It's well balanced and not too salty. I rubbed the birds with a bit of olive oil and the seasoning and just put them on the smoker.
I'm using the minion method with Royal Oak chunk charcoal. In my experience I get very nice thin blue smoke without adding any additional wood. I prefer a milder smoke with chicken so the oak should be just about right.
Thanks for the votes of support!