I combined a few different recipes for my latest chicken attempt, and once again had the best result I've ever produced. Figured I'd share.
Brine1c kosher salt
1c brown sugar
2qts hot water
2qts ice cubes
Mix salt, sugar and hot water until ingredients are dissolved - add ice to cool.
Rub (halved as this makes enough for two chickens)1/2 Cup paprika
1/4 Cup lemon pepper
1/4 Cup white sugar
3 Tbsp kosher salt
3 Tbsp garlic powder
2 Tbsp onion powder
1 Tbsp dried oregano
1 Tsp dried mustard
1 Tsp dried thyme
1 Tsp cayenne pepper
1 Tsp cumin
Spatchcock chicken and place in above brine for ~3hrs. Remove from brine, thoroughly dry with paper towels, rub surface with olive oil, and rub with above recipe. Take half of remaining rub and mix in water until thin enough to pass through injector, then inject between skin and meat. Use final bit of rub to fix the places you smudged while messing with the injector.
Smoke at 225 until IT reaches 155 (I forget which wood type)
Up temp to 275 (to crisp skin) once IT hits 165, then pull.
The brine and rub were absolutely perfect, couldn't imagine a better compliment for poultry. The finished result was nice and smoky, flavorful, and not salty at all. The meat was fantastically juicy and tender, we just cut the chicken in half and at fork fulls off the carcass.
The only thing I'd change is the skin crisping part, which didn't happen with the above approach, leaving the skin a bit rubbery. Like others have mentioned I'll be pulling the chicken from the smoker and placing under the broiler for end stage crisping the next time I do this.
