Brined Smoked BBQ Chicken

ASSEMBLE THE CHICKEN BRINE:

1. In a large bowl combine ¼ cup brown sugar, ¼ cup kosher salt, 4 juniper berries, 4 whole cloves and 12 black peppercorns.
2. Heat 1½ cups of water to a boil on the stovetop or microwave and pour over the dry ingredients. Stir until the sugar and salt are dissolved.
3. Stir in ¼ cup bourbon and 1½ cups of cold water and 2 cups ice. Stir until the ice has dissolved. Check the brine's temperature to ensure it's cold (it should be colder than the chicken).
4. Add 4-5 pounds chicken to the brine, arranging the pieces so they are covered by the brine. Let rest in the brine for 1 hour.

READY THE SMOKE/GRILL

1. Soak the wood chips in water for 45 minutes to an hour. (see notes below)
2. Transfer the soaked wood chips to a smoker box and place it beneath the grill grates, directly over the gas flame or flavor-bars.
3. Preheat the grill to 500° to start the wood chips smoking (about 10-15 minutes). Once the chips are smoking, add the chicken.
4. Reduce heat on the grill to about 425°-450°.

SMOKE THE CHICKEN:

1. Remove the chicken from the brine, rinse under cool water and pat dry with paper towels.
2. Place the chicken, skin side down on the grill opposite the wood chips. Follow the approximate timing guide below.
3. Chicken breasts: 25-30 minutes total cooking time, flipping halfway through cooking. Brush the BBQ sauce over the chicken in the last 5 minutes of cooking. Thighs and legs: 20-25 minutes total cooking time, flipping halfway through cooking. Brush the BBQ sauce over the chicken in the last 5-6 minutes of cooking, flipping and coating again after 2½-3 minutes.Wings: 15-20 minutes total cooking time, flipping halfway through cooking. Brush the BBQ sauce over the chicken in the last 5-6 minutes of cooking, flipping and coating again after 2½-3 minutes.
4. Pull the chicken off the heat at 160°F, checking the temperature with an instant-read thermometer. Transfer to a sheet pan or serving platter and let the chicken rest for 5-10 minutes so the juices redistribute evenly and allow for carryover cooking.