I usually smoke 3 whole chickens or a bunch of thighs every 7-10 days that I use to put on top of salads, flatbread sandwiches, tacos, you name it. I often use two seasonings and do half the chickens in one and half the chickens in the other, and sometimes mixing a little of both on some.
One is in a mix of sorts as well, as in half and half Mojo citrus herb and Mojo Tropical, and the other half in Weber Beer Can Chicken; it's very balanced and medium to strong flavor without overpowering the chicken.
I also brine every so often with Tipsy Tom's turkey brine that I purchase when they have sales that I believe is very good and does make a difference. I actually have 4 whole chickens, 3 of them are brining in a brine that I made similar to a mop sauce, to try on my new LSG Large IVS with B&B comp briquettes. The other thing I do to all chicken is inject Tony's Jalapeno butter creole injection that we like a lot and keeps the birds juicy.
I'm going to do an experiment with the 4 whole chickens this week where I brine one only, inject one only, and two brine and inject, prior to smoking all 4 and see which makes the biggest difference in flavor.
