OK Ladies and Gentlemen here is what I did. The local store had Knudsen 100% juice on sale for $2.49 a quart so I picked up 1 qt tart cherry and 1 qt black cherry.
I mixed them together and added 1/2 cup kosher salt, 1/4 cup brown sugar, a bunch of fresh lemon thyme from my garden, 4 cloves garlic, 1 ts white pepper, 1 ts of both rosemary and tarragon. Soaked the chicken in the brine for 3 hours.
Then I splachcocked the bird and rubbed with 1 tbsp koasher salt, 1 tbsp Hungarian paprika, 1-1/2 ts garlic powder, 1 ts black pepper, 3/4 ts of both rubbed sage and marjoram.
It is on the UDS at 300º to 325º right now with a few chunks of cherry and 1 chunk of hickory wood.