so i made up a Memphis style dry seasoning cut a nice chicken in half did a simple brine of 50/50 salt sugar let it marinade for an hour them fired up the smoker. took the 1/2 chicken out of the brine patted it dry then covered with some olive oil, then threw it on the smoker using hickory smoked it at 275, spritzing the chicken with apple juice every 15 min till internal temp was 165. then took it off the smoker and seasoned it with the Memphis dry spice blend came out really tasty juicy and that lovely hickory flavor to the meat