Smoked Whole Chicken

For the brine:
Mix water, peppercorns, salt, syrup, and mustard seeds in a sauce pan. Bring everything to a boil and continue to do so until the salt dissolves completely. Cool in the fridge.

Put chicken in a large, resealable bag. Add cooled brine, beer, onion and garlic. Refrigerate for at least 8 hours.

Remove chicken from brine and pat dry, inside and out.

Mix ingredients for the rub. Rub spice mixture under and on top of the skin, and inside the cavity. Wrap chicken tightly with plastic wrap and keep refrigerated for at least 4 hours.

Unwrap chicken and place in a prepared smoker. Smoke at 225–250°F until meat thermometer reads 165ºF at the thickest part of the breast.

Remove chicken from smoker and allow to rest for at least 10 minutes before serving.