Ingredients

• 2 gallons water
• 2 tablespoons pickling spices
• 2 tablespoons cayenne pepper (ground)
• 1 teaspoon allspice
• 2 teaspoons black pepper
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons celery salt
• 3 cups kosher salt
• 1/2 cup brown sugar
• 2 tablespoons maple extract
• 2 teaspoons liquid smoke
• 1/2 cup olive oil
• 1/4 cup cajun seasoning
• 2 cups apple cider vinegar
• 2 cups water
• 2 tablespoons salt
• 2 tablespoons black pepper
• 6 tablespoons butter
• 2 tablespoons honey
• 8 lbs chicken

Instructions

1. For the brine: Combine the first 10 ingredients, bring to a boil, then let cool.

2. Add maple extract and liquid smoke.

3. Rinse chicken and pat dry.

4. Brine chicken for at least 4 hours. Overnight is fine, but no more than 12 hours.

5. Remove pieces, rinse in cold water and pat dry.

6. Coat with oil and season with Cajun seasoning.

7. Prepare smoker and smoke chicken at 230 degrees for about two hours, basting with mop every 30 minutes.

8. For the mop: Combine vinegar, water, salt, and pepper in a pot and bring to a boil. Remove as set aside.

9. When chicken is nearly done, coat with glaze and move pieces to a hot grill to finish cooking and crisp the skin. This will only take a few minutes per side.

10. For the glaze: Combine 3 parts butter to one part honey. Make as much as you need to finish the job.

11. Remove and serve immediately.

12. Have copies of the recipe available, because you will be asked.