I competed in my first BBQ contest Friday,Saturday. The Lenexa BBQ Competition here in KS. It was a lot of fun and had a great time doing it. Not sure how we did but I doubt it was very good. I was wanting to work on my chicken as its pretty basic and not sure what to try. I am wanting to try and find a way to get the meat more flavor. The outside has the rub flavor but wanting to get more flavor into the meat so I was thinking about a brine. Typically i have been using chicken thighs with the skin and peel the skin off when serving, keeping the skin on to keep the moisture. I've been using the Ployboy Yardbird rub which I like a lot but thinking of trying a brine on them to get more flavor in the meat. Anybody have a good idea on brine. Also, what wood do you guys prefer when smoking chicken, i've been using just mesquite for now but looking for something that might be better. Any help is much appreciated.