Step 1

Remove backbone by cutting along both sides of the backbone with kitchen shears

Step 2

Remove keel bone

Step 3

Cut through center of chicken to divide into two halves

Step 4

Watch video at http://youtu.be/PYVaWI3LaG0 for full instructions

Step 5

Place chickens into plastic or glass bowl with a lid

Step 6

Mix 1 cup of koshers salt, 1 gallon of water and ¾ cup of brown sugar and stir until well dissolved.

Step 7

Pour brine mixture over chicken until covered and refrigerate for 3 hours

Step 8

After 3 hours, rinse chicken well under cold water

Step 9

Set up smoker for cooking at about 225°F.

Step 10

Place chicken directly on smoker grate

Step 11

Smoke chicken for 3 hours or until a meat thermometer inserted in the leg or thigh measures 165°F

Step 12

Serve immediately