Smoked some chickens for the 10 year old's birthday party yesterday.

Brined 4 whole chickens for 5 hours: 1/2 cup sea salt, 1/2 cup brown sugar, 1 tbs Dillo Dust, water to cover in large stock pot.

Drained and dried and rubbed with a mixture of Karo syrup and corn oil. Covered with Bad Byron's rub.

Into smoker @ 275 over hickory and Oskar Blues Pale Ale in the liquid pan. Hit 175 at 2h 40m and dropped smoker to 240, pulled liquid pan and went another 1.5 hours holding at about 175 to 180 meat temp.

Some of the best Chicken I have ever tasted. All the fat was gone, the skin was crisp. Of course we had it with the Mac & Cheese from post #204 followed up with Cherry Chocolate Cake.