Brining chicken overnight with a mixture of coarse kosher salt, sugar, and water for enhanced flavor. After brining, rinse, pat dry, and season with a rub before smoking.
1: Mix 1 cup of coarse kosher salt, 3/4 cup of sugar, and 1 gallon of water well.
2: Place chicken in the brine mixture and refrigerate overnight.
3: The next day, rinse the chicken and pat it dry.
4: Season the chicken with your favorite rub, but don't get too crazy with it.
5: Place the chicken in the smoker set at 300°F.
6: Smoke until the internal temperature reaches 180-185°F, around 1.5 hours.
