On Jun 3, 6:30*pm, Denny Wheeler >
wrote:
> On Tue, 3 Jun 2008 11:57:14 -0700 (PDT), Tutall >

>
> >I always put a whole chicken or two on when I'm doing a butt or ribs.
> >The smokey chicken makes great sandwiches or whatever. My wife likes
> >them straight out of the coooker just like that.
>
> I love the smoky flavor--my best success doing chicken in smoke has
> been when I've spatchcocked 'em. *A little rub--I like the same rub on
> chicken that I use on ribs--hit the chicken with smoke and heat, and
> Good Stuff happens.

A brined chick is the way to go for this. I don't always brine em, but
am always glad when I do.