Bourbon-Glazed Smoked Chicken

INGREDIENTS:
1 ea Whole Chicken, 3-4 pounds

The Brine:
1 gal Water
1 1/2 cups kosher Salt
1/2 cup Sugar

The Glaze:
1 cup Bourbon
1/2 cup Maple Syrup
1/4 cup Dark Brown Sugar, packed
Tbs Cayenne

DIRECTIONS:
1) Combine all the brine ingredients in a pot large enough to hold the chicken and bring to simmer, stirring to dissolve the salt and sugar. Remove from the heat and allow it to cool to room temperature, then refrigerate until chilled.

2) Remove any giblet from the cavity and truss the chicken, then submerge it in the brine. Place a plate on top to keep the chicken submerged and refrigerate for 18 hours.

3) Remove the chicken from the brine (discard the brine), rinse under cold water, and pat dry. Refrigerate, uncovered, for at least 3 to 4 hours, no longer that 18 hours.

4) Combine the glaze in a heavy bottomed pan and bring to a simmer over high heat, stirring to dissolve the sugar. Lower the heat and gently simmer until thick and syrupy. Remove from heat and let cool.

5) Begin to hot smoke or roast the chicken at 200 degrees F. After 1 hour remove the chicken and brush half of the glaze over the chicken. Return to smoker or oven and continue to cook until the thigh temperature reaches 160 degrees F.

6) Remove the chicken and brush the remaining glaze over it.

7) Allow it to rest for 5 minutes and serve.