Add a 1/2 cup of butter to a medium-sized saucepan. Squeeze the juice from one lemon into the pan with the butter. Gently melt the butter and lemon mixture over medium high heat. Add a 1/4 tsp. each of salt, pepper, oregano, chili powder, dry mustard, basil and thyme to the saucepan. Mix in a 1/2 tbsp. each of Worcestershire sauce and apple cider vinegar, along with a 1/2 tsp. of sugar and a clove of minced garlic. Remove the marinade from the heat when the butter has melted and all of the ingredients are mixed together. Allow the marinade to cool completely before putting it on the chicken. If the marinade is too hot, it will prematurely cook the meat. Place the chicken in a large plastic bag or bowl. Pour the cooled marinade over the chicken and toss to cover. Seal the bag or cover the bowl. Put the chicken in the refrigerator and allow it to marinate for 2 to 24 hours before smoking it. The longer the meat marinates, the more tender and flavorful it will be. Remove the chicken from the refrigerator when it is finished marinating. Rest the chicken in the marinade at room temperature for 20 minutes, allowing the temperature of the meat to equalize. Placing very cold chicken into your smoker can result in tough meat. Shake excess marinade off of the chicken before placing it inside the smoker. Then - Set the chicken on the smoker rack with the breast facing the fire. Add hickory, mesquite or other aromatic wood chips to the fire and close the smoker. Smoke the chicken for 30 minutes then turn it over to prevent burning. Add additional smoker wood chips to the fire and smoke the chicken for an additional hour. Push a meat thermometer into the thickest part of the chicken thigh. Continue to smoke the meat until the thermometer reads 165 degrees Fahrenheit. Allow the meat to rest 10 to 20 minutes before serving or wrapping and refrigerating. The brining will be Thursday night. Also on that night, my Buddy, is bringing 3 to 6 racks of pork ribs, we will give them the Rib Rub treatment and store them in Plastic bags in the fridge till Saturday Morning. On Saturday Morning, My MasterBuilt 30 inch Electric Smoker will be fired up, rib go in, doing them the 3 2 1 method. I plan on removing the water pan for last 2 segments of the 3 2 1 for the ribs.I have done this before. I have never had to add chickens, so when do they go in?