I believe chicken is the ultimate meat for absorbing smoke flavor, with pork running a close second. Brine the halves (4) overnight in a simple brine consisting of a gallon of water, 3/4 cup of kosher salt and 2/3 cup brown sugar. Rinse, pat dry, season with salt/pepper/garlic powder. With chicken in the smoker warm to desired temp, for me 225 degrees. Then add soaked wood chips and cook for approximately 2 hours or until deep thigh reaches 165 degrees. At 160 degrees I'll kick the heat up to 300+ (propane smoker) to try to crisp the skin. The breast meat will be juicy because of the brine.
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