If you haven't tried hanging your chicken in the smoker, you don't know what you're missing. I put the chicken in brine this morning before church and then put the bird in the smoker around 3:00 with some apple and hickory. After about an hour and a half in the smoker, I mopped it and crispied it up on the grill for about 15 minutes on high heat. The moistness is unbelieveable.
