Brined, Spice Rubbed & Smoked Whole Chicken

Step 1: Mix together the water, peppercorns, salt, maple syrup and mustard seeds in a sauce pan and bring to a boil; continue to boil until salt is completely dissolved.

Step 2: Cool completely in refrigerator.

Step 3: Place the chicken in a large re-sealable plastic bag; add the cooled brine, beer, onion and garlic.

Step 4: Seal the bag taking out as much of the air as you can and keep refrigerated for 8 hours or overnight.

Step 5: Remove the chicken from the brine and pat dry inside and out.

Step 6: Mix together the rub ingredients.

Step 7: Gently loosen the skin from the chicken and rub the spice mixture under the skin, over the skin and inside the cavity of the chicken.

Step 8: Wrap the chicken tightly with plastic wrap and keep refrigerated for at least 4 hours.

Step 9: Unwrap the chicken and place in a prepared smoker.

Step 10: Smoke at a temperature of 225 to 250 degrees for 1 hour per pound or until a meat thermometer inserted in thickest part of chicken without touching bone reads 165 Fahrenheit.

Step 11: Remove the chicken from smoker, tent with a piece of foil and allow sitting for 10 minutes before serving.

Step 12: Enjoy!