How to Make It
For chicken brine: mix all of the ingredients together in a container large enough to fit the chicken. Add the chicken and allow to brine for 24 hours.
Using a meat tenderizer, perforate the skin of chicken. Submerge the chicken in brine mixture for 3-4 hours. Remove from brine, pat dry, and apply rub.
Place in 275 degree smoker for 2 ½ - 3 hours, or until legs and thighs reach internal temp of 180 degrees. Remove, rest for 10 minutes, and carve.