Put the wood chips in your smoker and turn the smoker on ( mine is gas), by the time you put your bird in the smoker the temp should be around 350F. Butterfly your chicken.

Whisk together apple juice, water, salt, brown sugar, and molasses until solids have dissolved. Put the chicken in the brine, breast side down, and place in refrigerator for 1 1/2 hours.

Remove chicken from brine and pat dry with paper towels. Season both sides of chicken liberally with your favorite bbq seasoning.

Place chicken, skin side up, in your smoker. Maintain a temperature around 350 F degrees, until breast meat registers 155 degrees and thigh meat registers 160 degrees on an instant-read thermometer inserted in the thickest part of the meat. It took me a good 3 hours to smoke this bird.

When you happen to have an extra chicken laying around, make this smoked chicken salad.