Brined and Smoked Whole Chicken

For brine: Combine 4 cups water, brown sugar, salt, and black peppercorns in a 16-quart stockpot. Cover and bring to a simmer. Simmer just until sugar and salt dissolve, stirring occasionally. Remove from heat. Stir 12 cups ice water into brine to cool.

Rinse chicken cavity. Add chicken to brine in stockpot; cover and refrigerate 8 to 12 hours.

Soak wood chips in water at least 1 hour. Preheat smoker according to manufacturer's directions to maintain a temperature of 270°. Use wood chips and water pan as directed.

Remove chicken from brine; discard brine. Pat chicken dry with paper towels. Spray chicken with cooking spray. Sprinkle inside and outside of chicken with chicken rub. Tie legs together with 100% cotton kitchen string.

Place chicken on a greased rack in smoker directly over water pan; close smoker. Smoke for 3 hours or until thermometer inserted into the breast reaches 165°, adding wood chips as needed to maintain smoke. Let rest 10 minutes before serving.