So I bought my first smoker and been looking around looking for how people have smoked a whole chicken (using cherry wood). I've read a few things about brining, I've seen anywhere from 4 hours to at least 12 hours to brine the whole chicken, I am making my brine out of a gal of water 1/2 cup salt, 1/2 cup sugar, 4 tablespoons garlic powder, and 3 tablespoons of ground black pepper, I may change the garlic and pepper but not to sure yet. I am just unsure of how long I should let the bird sit in the brine for (the bird is 5.12 lbs). I've also read different things with the temp of the smoker, Ive seen 185 all the way to 300, and same thing with times (I know they will be different depending on heat). I am looking for a crispy outside but tender and juicy inside. I will be brushing the chicken with a light coat homemade bbq sauce throughout the smoking process. Just adding I will be smoking some good home grown Iowa Sweet corn with the chicken just brushed with butter, salt and pepper. If anyone has any tips on making my first smoked dinner turn out good let me know. I'm not looking for full recipes I don't like to follow what other people make just need some tips so my bird comes out halfway decent.