Marinade & Basting Sauce
Combine ingredients 1-8 mix well. Save 2 & 1/2 cup for basting, Marinate chicken for 3-6 hrs. Cook in rotisserie low & slow 225-250 degrees, baste often until done, about 2 hrs (cooking time may vary depending upon size of chicken, temp., how often you baste).
Make the brine by putting the water in a large non-reactive container add salt and sugar and stir to dissolve. Add soy sauce, tarragon, thyme and pepper. Submerge chicken and refrigerate overnight. Remove chickens from brine and wash inside and out. Pat dry. Lightly season with rub on both sides. Smoke birds according to the type of smoker you will be using cook at 235-250 degrees for about 4 hours or until they reach 180 in the thigh. Brush with the olive oil during last part of smoking to make them nice and golden brown.
Marinate breasts in the Italian dressing in the refrigerator for 2 hours. Generously sprinkle on rub on both sides of breasts and under skin if possible. Let breasts rest in refrigerator for 1 hour. Smoke chicken breasts 235-250F with strong to medium flavor wood. Mop every 30 minutes on both sides. Remove from smoker when internal temperature in thickest part of breast reaches 160, around 2 hours.