Crispy Smoked Chicken Delight

1. Make the Brine

In a large container, dissolve 1 cup of salt and 1 cup of sugar in 4 quarts of cold water. Submerge the chicken parts in the brine, cover the container, and refrigerate it for at least 30 minutes, but no longer than an hour.

2. Prepare Chicken

Remove the chicken from the brine and pat the pieces dry with paper towels. Brush the chicken with vegetable oil and season it generously with pepper.

3. Prepare Wood Chips

Prepare your wood chips by wrapping 1.5 cups of soaked chips in a foil packet with some vent holes for the smoke to escape. Repeat this process with the unsoaked chips.

4. Prepare Charcoal Grill

For a charcoal grill, open the bottom vent halfway and arrange 2 quarts of unlit charcoal on one side. Place a water-filled disposable aluminum roasting pan on the other side. Light 3 quarts of charcoal briquettes in a chimney starter and pour them over the unlit charcoal. Add the wood chip packets to the coals, cover the grill, and let it heat until smoking, which should take about 5 minutes.

5. Prepare Gas Grill

For a gas grill, place the wood chip packets directly on the primary burner and a water-filled disposable aluminum pie plate on the other burners. Turn all the burners to high and cover the grill, waiting for it to start smoking, which will take around 15 minutes. Then, adjust the primary burner to maintain a temperature of 325°F and turn off the other burners.

6. Cook Chicken

Clean and oil the cooking grate to prevent sticking. Place the chicken on the cool side of the grill, skin side up, with the thighs closest to the heat and the breasts farthest away. Cover the grill and cook until the chicken breasts register 160°F and the thighs or drumsticks reach 175°F.

7. Rest and Serve

Transfer the chicken to a serving platter and tent it loosely with foil. Let it rest for 5 to 10 minutes before serving.