Buttermilk Brined Chicken on the WSM?

[Joe.Kunstler]

I’ve been having great success with smoking chicken halves, rubbed with a Cajun seasoning, on my WSM. But sometimes they come out a little dry. For years we used to brine our chicken in buttermilk prior to grilling on the gas grill, that’s hot and fast cooking. Any reason not to brine the chicken prior to lower temp cooking, like 300-325, on the WSM?

 

[Mike A.]

I have marinated chicken in whey (byproduct of making Greek yogurt at home) and gotten good results. I’ve read that the acidity of whey is similar to buttermilk.
I did some bone in chicken breasts on the WSK tonight after marinating in whey for 24 hours. They were juicy and delicious, definitely better than a straight cook.
I started at a lower temp with some peach wood, then popped the vents wide open to crisp it up.