Just finished my first smoke ever on some chicken thighs last week and looking to do my second smoke this weekend on a whole chicken. I have already decided that I am going to try spatchcocking first. I am looking for a new brine to try and haven't really found a rub that I like yet. So I was wondering what everyone's favorite is or if there are some simple ones out there that people wouldn't mind sharing with me? Also I know it depends on when the IT temp is right but on average how long are these smokes usually? I have a Smoke vault 24.