Hi fellow smokers and happy Sunday. I'm smoking a whole chicken today. No beer can. It was kind of a last minute idea since I found out my fireman hubby is coming home from a strike team working on a fire for 4 days and I wanted to surprise him with a tasty dinner. I'm doing a short brine of just under two hours. Should I put some rub on the chicken or does that make it too salty? My chicken is 3.5 lbs, she's real petite. What temp would you recommend? I'm all about the low and slow so I was leaning toward 225 but how do you crisp up the skin? Can I turn the temp up toward the end to do that? Also, do I start with breasts down and then flip? I'm working on my GMG. Thanks in advance.