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1
Combine all the brine ingredients in a pot large enough to hold the chicken and bring to a simmer, stirring to dissolve the salt and sugar.
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2
Remove from the heat and allow to cool to room temperature, then refrigerate until chilled.
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3
Remove any giblets from the cavity and truss the chicken, then submerge it in the brine.
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4
Weight it down with a plate to keep it submerged, and refrigerate for 18 hours.
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5
Remove the chicken from the brine (discard the brine), rinse under cool water, and pat dry.
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6
Refrigerate, uncovered, for a least 3 to 4 hours, and up to a day.
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7
Combine the glaze ingredients in a small heavy bottomed pan and bring to a simmer over high heat, stirring to dissolve the sugar.
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8
Lower the heat and gently simmer until thick and syrupy and reduced to about a cup/250 milliliters/ Remove from the heat and let cool.
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9
Begin hot-smoking the chicken.
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10
Halfway through the smokingabout 1 1/2 hours if youre smoking at about 200 degrees F./93 degrees C.remove the chicken from the smoker and brush all over with half the glaze.
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11
Return the chicken to the smoker and continue cooking until a thermometer inserted into the thigh registers 160 degrees F./71 degrees C.
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12
Remove the chicken from the smoker and brush all over with the remaining glaze.
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13
It should have a deep brown color.
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14
Serve hot, or cool and refrigerate, covered until ready to serve.
