Brined using DM's recipe, seasoned with Famous Dave's roast chicken rub then smoked with Maple for about 3hours. Always get a pretty consistent result.
I never appreciated chicken on my Weber Smokey Mountain. It took much setup for just chicken. Chicken is one of my favorite smokes on the SI. It's something I can do with almost no advance planning, and the taste in incredible!
Kari, I totally agree, and if you do it beer can style i.e. on a vertical roaster you can afford to put a small round drip pan under it. This gives you almost no cleanup.
