Mix all the ingredients (minus the chicken and dry rub) together in a bowl.
Place the chicken in a large Ziploc bag or small, clean bucket and pour the brine on top. Seal the bag or bucket, and make sure the brine is covering all of the chicken. We recommend placing the bag with the chicken in a large bowl to prevent any leakage from occurring.
Place the chicken and brine in the refrigerator. For best results we recommend brining for a minimum of 4 hours, but overnight is usually best.
Placing the chickens into the brine.
Hanging the brined chickens in the 18C
Once the chicken is done brining, remove it and pat it dry. Lightly coat the chicken in your favorite dry rub.
Insert one hook under each breastbone with the legs hanging down. Insert the hooks so they face the same direction for easier hanging.
Once you’re ready to cook the chicken, light the cooker according to the instructions.
Place the H-Frame on the top level of the cooker, and hang the chicken in the cooker. If needed (for an extra-large chicken), you can hang the chicken on the H-Frame and then lower the whole thing into the cooker.
Let the chicken cook for 2-2.5 hours or until the breast meat is 165˚F.
Remove the chicken from the cooker when finished and enjoy!