I made a quick brine, as I decided to do this chicken late in the afternoon.
About 1 o'clock I mixed 1/2 gallon of apple juice, with 1-1/2 cups of Kosher salt and 1-1/2 cups of refined sugar. I added 1/4 cup of Texas BBQ Rub Grilling Magic along with a few tablespoons of Chef Geoffrey Michael's Gabrielle seasoning and stirred it up really good. Then I took 1/2 of the mixture and put in the microwave until it was hot but not boling. I then mixed it with the remaining brine and stirred some more until the ingrediants were dissolved. I then added the chicken that I had previous washed and halved. I placed a large zip lock bag of ice on the top of the chicken and brine and set aside for several hours. After about 3 hours in the brine, the chicken was rinsed in cold water and patted dry with paper towels.
I then worked some Zesty Italian dressing under the skin and then put some Texas BBQ Rub Wild rub under the skin as well. I dusted the skin of the chicken with a little of the rub and set them in 2 aluminum half pans and placed in the cooker. The cooker was originally set at 210* for 1/2 hour to get some good smoke. I used BBQer's Delight hickory and oak pellets. After 1/2 hour the birds were spritzed with apple juice and the fire was turned up to a temp. of 320* for the remainder of the cook. I repeated the apple juice spritzing every 1/2 hour.
I also quartered some red potatoes and rubbed them with a mixture of EVOO, minced garlic, sea salt, black pepper more of the Gabrielle seasoning along with some rosemary and thyme. I placed them in heavy duty aluminum foil and folded it shut very tightly. I placed the potatoes on the top shelf of the cooker for the last hour. Once the chicken was finished, so were the potatoes.
I then threw some crescent rolls on the cooker to complete the dinner. Wife made up a pan of chicken flavored rice and all was good! The chicken was extremely moist with a great apple hickory flavor. I love my Memphis Pro.