Weldon Godfrey

1 2.5 - 3.5 lb whole chicken
1 tbs of ground allspice
1 cup of kosher salt
1/2 gallon apple juice
1 handful of dried sage
oak chunk charcoal
hickory
smoker

Brine chicken:
Cut the chicken up into legs, thighs, wings, breasts.
In large bowl, mix together the apple juice, salt, allspice and sage then place chicken into brine for 35-45 minutes

Prep for smoker:
Start this so that it is hot when you are done brining chicken. The chicken should be cooked over indirect heat so position charcoal and hickory so that this can happen. You want the interior of the smoker to be 350 degrees while chicken is cooking.

Cook chicken:
Position chicken next to fire but not over. Legs and thighs next to the heat. Breasts further away and wings furthest. Cook until white meat is 165 and dark meat is at least 175.