Day Prior: Remove chicken from packaging and remove the neck and innards. Thoroughly rinse and dry the chicken. Place in refrigerator on a wire rack while preparing brine. Prepare brine per below and allow chicken to brine for at least 18 hours.

1. Combine all brine ingrediants and bring to a boil for two minutes.
2. Remove from heat and let cool to 165.
3. Add brine mixture plus 1.5 gallons of cold water and 5 lbs of nice to a clean cooler.
4. Cover cooler (unless outdoor temperature is below 40F) and let temperature drop to 40F (adding more ice as required).
5. Once under 40F, add the chicken, shake to combine, add a weight to submerge chicken and close the cooler.
6. Monitor temperature (a wired thermoment works well) and keep temperatures below 40F.
7. Brine for at least 18 hours.

Morning of Smoking:

1. Remove chicken from the brine and thoroughly dry.
2. Put chicken on a rack in the refrigerator for 2-4 hours.
3. Combine rub incrediants and sprinkle over/under chicken skin.

Smoking the Chicken:

1. Prepare BBQ (Big Green Egg works well) with fresh charcoal.
2. Bring to temperature 225F
3. 225F for 30 mins
4. 250F for 30 mins
5. 275F for 30 mins
6. 300F to finish