Brining

1/2 c salt
1/2 c molasses
1/2 c maple syrup
1/4 c crushed garlic
1 tbsp pepper
1 tbsp arbol chile (ground)
2 small pureed onions
juice of one lemon
in 2 quarts for two chickens
I soaked them overnight in a large Ziplock bag and poured the brining solution out after 12 hours.  Before roasting I did a butter and spices (no salt) rub on the chickens.  I let them go for 2 hours keeping the smoker at 200 degrees, turning roughly every 30 minutes and basting with BBQ sauce.  Then I put the whole smoker in the oven at 450F to get the temperature up in the chicken and to brown the outsides.