In a large container capable of containing a whole chicken, combine all of the Brine ingredients together and mix until the salt have dissolved.
This recipe's smoky flavor accented with mild fruity infusion is perfect for an easy weeknight dinner on the grill.
Split the chicken into two halves then place them into the brine. Brine for 4 to 6 hours in the refrigerator.
Preheat your grill for indirect heat.
Mix all of the Rub ingredients together then rub the chicken on both sides.
Place the chicken halves on the grill grate for indirect cooking; Toss one or two apple wood chunks onto hot coals and close the lid; Smoke for about 2 Hours at 250°F.
Glaze the chicken with your favorite BBQ sauce then close the lid for another 10 minutes.
The chicken is ready to serve when the internal temperature reaches 165°F on an instant read thermometer.