O'Reilly's Smoked and Brined Chicken 
(With my additions)

2 whole chickens (3 1/2 lb. each)
1 gallon water
3/4 cup salt  (I use kosher salt*)
2/3 cup brown sugar (Original recipe called for white sugar)
1/3 cup soy sauce  (Original recipe called for  cup) 
1 teaspoon each dried tarragon, thyme, and black pepper
1/4 cup olive oil
3oz Louisiana style hot sauce (My addition)
2 tablespoons crushed red pepper (My addition)

* Table salt is not recommended because of the iodine.

Wash birds inside and out. Put water in a large non-aluminum container, add salt and sugar and stir to dissolve. Add soy sauce, tarragon, thyme, pepper, hot sauce and crushed red pepper. Submerge birds and weigh them down with a heavy plate so they stay submerged.

Refrigerate overnight.

Remove birds from brine and wash inside and out. Pat dry. 

Smoke birds according to the type of smoker you will be using. You can add additional seasoning to the birds before smoking them, just don't add any more salt. Baste birds with the olive oil during latter stages of smoking to give them a golden brown color!

