Smoked Bbq Chicken

Instructions:

Brine the chicken (optional):

a. In a large container, dissolve the salt and brown sugar in the cold water.

b. Submerge the chicken pieces in the brine, cover, and refrigerate for at least 2 hours, or up to 8 hours.

c. Remove the chicken from the brine and pat it dry with paper towels. Discard the brine.

Apply the BBQ rub:

a. Coat the chicken pieces generously with your favorite BBQ rub, making sure to get under the skin as well.

b. Cover and refrigerate the chicken for at least 1 hour, or up to overnight for more flavor penetration.

Prepare the smoker:

a. Soak the wood chips in water for at least 30 minutes.

b. Preheat your smoker to 225°F (107°C) according to the manufacturer’s

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