I've learned so much over the years through this forum so I thought it was time to sign up and see if someone could help with a new issue. I have not done a smoked chicken since I first started smoking many years ago and they were definitely not up to par with the BBQ I turnout these days. Where I am from, chicken is typically cooked over an open flame with one of NY's signature Marinades, which differer greatly depending on what part of the state you hail from. My food has become somewhat popular in my area and I am getting a lot of requests for smoked Chicken (Whole or Half Chickens) I typically prefer brining but occasionally use marinades if doing Chicken Kabobs, and was curious if I could combine the two. I would like to be able to brine but still use one of the local marinades. Here are my thoughts, and if anyone could give me some insight I would greatly appreciate it... Brine and then Marinde Turn the Marinade into a brine Dry Brine and then Marinade Both the Marinades and my rubs are little to no salt. Thanks Guys!