I have a 9lbs whole chicken. I am going to smoke it at 230-240 degrees. I am thinking about 7 hours. Anyone know how long it will take?
Yes, I try to buy them in as little of a "solution" as possible.
Technically speaking the brining does not leave much salt in the meat if you wash it all off and dry it after the brine. The salt facilitates osmosis so the water can permeate the meat. Most chickens have been brined at some point anyway these days.