Step 1

Add water and salt to a large bowl or deep pan. Mix until salt is dissolved.

Step 2

Add peppercorns, rosemary, garlic and lemon peel.

Step 3

Carefully lower chicken into water.

Step 4

Cover and refrigerate 2 hours- 4 hours.

Step 5

Prepare grill with hickory grilling wood for a medium-hot fire.

Step 6

Smoke chicken over indirect heat 300-350 degrees for 1 hour 15 minutes - 1 1/2 hours until internal temperature reaches 165 degrees.

Step 7

Remove from grill and allow to rest 10 minutes before carving and serving.