Smoked chicken

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Step 1

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.

Step 2

Put your chicken in a large, resealable bag. Add your cooled brine, the beer, and onion and garlic.

Step 3

Seal the bag, forcing as much air out as possible, and refrigerate for at least eight hours, although preferably overnight.

Step 4

Remove the chicken from the brine and pat dry, inside and out.

Step 5

Gently loosen the chicken skin, and rub the spice mixture under and on top of the skin, and the inside cavity.

Step 6

Wrap the chicken tightly with plastic wrap and keep refrigerated for at least 4 hours.

Step 7

Unwrap the chicken and place in a prepared smoker.

Step 8

Smoke at 225-250°F until your meat thermometer reads, at the thickest part of the breast, 165°F. 3 to 4 hours.

Step 9

Remove the chicken from the smoker, tent a piece of foil over, and allow to rest for at least 10 minutes before serving.