Did some whole chickens over the holiday that were brined in buttermilk. Very easy to do.
1 gallon buttermilk
1 gallon water
Couple of cups of salt
Soaked about 10 hours and then washed off well
When I put on the egg I did one beer can style and one on the v rack. Smoked with hickory for about 4 hours at 225. Wanted to go real slow with them to get as tender as I could. They turned out awesome. Had white sauce on the side.