2 whole chickens
Brine
8 cups honey crisp apple juice
Up to 8 cups water to cover the chicken
1/2 cup garlic blend seasoning
1 cup salt
Blend together until salt is dissolved
Soak chicken 6-18 hours
Dry rub
1 1/2 Tbs garlic blend
2 tsp cinnamon
4 Tbs brown sugar
1 tsp pepper
1 tsp salt
1 tsp Rosemary
Smoke for 4-5 hours at 225-250 degrees spritz with apple cider vinegar every hour until the internal temperature is 165 degrees. We used a blend of cherry wood and apple wood for flavor.
Remove from smoker and tent with aluminium foil. Rest for 10 min before serving.
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