I'm interested in smoking chicken for the first time. Typically when I prep beef, I let it sit in its rub all night. Most recipes that I've found that us a brine say to brine 3-4 hours. Will it hurt anything if I let it brine for 7+ hours? I'm considering putting it in the brine in the AM before work and then smoking it in the evening. Does anyone ever brine over night? Also, after rinsing the brine and applying the rub, should I give it time for the rub to sit or can i put it right on the smoker? I'll probably do a mix of chicken quarters, drum sticks and breasts. Any other misc. advice is welcomed! Thanks in advance!