On Sunday I smoked 4 beer can chickens for my co-workers. They were bought from the local mean man (non-commercial) and were brined using Tip's trusty Slaughterhouse Brine for 6 hours. Smoke of choice was 100% cherry and spritzed every hour with straight apple juice. Cooked until internal temp in the breast and thigh were 165, pulled, and foiled to rest prior to throwing in the fridge and hauling off to work the next day. Link to slideshow I also added two pics of my porch where I reside when enjoying this great hobby .. I'm trying to get the nerve to hand out a flier at work advertising my services to smoke meat for family functions, especially with the holidays approaching. Don't want to do anything too commercial, yet thought it might be a way to make some extra money ... Anyhow, I've got 4 breasts (bone-in) and 4 leg quarters on now to haul off to a new set of co-workers tomorrow.