1cupDiamond Kosher Salt(Use ½ cup if using Morton Kosher Salt)
To Brine the chicken:
In a large bowl or container large enough to easily fit the chicken, whisk the salt and sugar with the water until it is dissolved. Submerge the chicken in the brine, then cover and refrigerate for 3 to 6 hours.
Thoroughly rinse and pat the chicken dry with paper towels and discard the brine. Let the chicken sit out on the counter to come up to room temperature.
To Smoke the Chicken:
Prep the smoker for indirect heat cooking and bring the temperature to 250° F. Add wood chips according to the manufacture's instructions and place a drip pan filled with water below where the chicken will smoke.
Apply a light slather (canola oil, mustard or hot sauce) all over the skin of the chicken to help the spice rub stick. Sprinkle about 2 to 3 tablespoons of dry rub with a shaker for even distribution all over the skin. Do the presentation side (breasts) last.
Place the chicken in the smoker and cook until the internal temperature of the breasts reaches 160° F and thighs are around 180° F. This will take between 3 and 4 hours. Use a probe thermometer to verify. The temperature will continue to rise about 5 degrees once removed from the heat.
Rest the chicken on a cutting board for 15 minutes before carving and serving.
You can optionally tie the legs of the chicken together with kitchen twine to help it cook more evenly and for a better presentation.
If the chicken won't stay submerged while brining, place a heavy bowl on top to help keep it below the surface.
If brining the chicken for more than 6 hours; reduce the amount of salt by half.
Be careful not to use too much salt in the spice rub when seasoning a brined chicken.
While chicken skin is an amazingly tasty thing, it's really not the best when you smoke a chicken at a lower temp like 250 degrees. To get crispy skin, you will need to finish the chicken at a higher temp. I choose not to do this for this type of smoked chicken.