New to the forums but a HUGE foodie and have been cooking my entire life. We have 6" of snow in Texas today and I wanted to cook some chicken and dumplings for tonight. To start with, I have a 30" Masterbuilt electric smoker that I like to use sometimes. Picked up a 5.5 lb while chicken yesterday and began to prep. I melted 1 cup of salted butter then combined 2tbls of Saltgrass seasoning, 1tbls of Tony Chachere's seasoning, 1tsp of Worcestershire sauce, 1 cup chicken stock, 1tblsp smoked paprika, 1tblsp garlic powder into a pot and brought to a boil. I let come to room temp for injecting the bird. This was a 24 soak and brineing will work too but I lake FLAVOR! Ha! Set the smoker at 275 then waited until the internal temp of the dark meat reached 175. I used Myron Mixons champion mix pellets for the smoke and added it once every 45 min. The chicken turned out perfectly! The only way I have had better was frying one and the skin turned out nicely crisp! Hope this helps anyone looking to do the same and I'm sure I'll post my next round of meat as well.