Here’s one of my personal favorite recipes for smoked chicken. This recipe is simple but classic, and utilizes just a dry rub so it's a great way to get your feet wet before giving injections a whirl if this is your first time trying to smoke meat.
Mix the water, peppercorns, salt, syrup, and mustard seeds in a sauce pan. Bring everything to a boil and continue to do so until the salt dissolves completely.
Cool in the fridge
Put your chicken in a large, resealable bag. Add your cooled brine, the beer, and onion and garlic.
Seal the bag, forcing as much air out as possible, and refrigerate for at least eight hours, although preferably overnight.
Remove the chicken from the brine and pat dry, inside and out.
Mix the ingredients for the rub.
Gently loosen the chicken skin, and rub the spice mixture under and on top of the skin, and the inside cavity.
Wrap the chicken tightly with plastic wrap and keep refrigerated for at least 4 hours.
Unwrap the chicken and place in a prepared smoker.
Smoke at 225-250°F until your meat thermometer reads, at the thickest part of the breast, 165°F.
Remove the chicken from the smoker, tent a piece of foil over, and allow to rest for at least 10 minutes before serving.
Bon appétit! Go ahead and pair the fruits of your labor with some amazing mashed potatoes, pasta, dried fruit, or a side salad for a truly robust meal.