1 gallon of unsweetened tea, or water
¾ cup salt
⅔ cup granulated sugar
¾ cup soy sauce
3½- to 4-pound whole chicken, brined
Rouses BBQ Rub
Salt, to taste
Freshly ground black pepper, to taste
Prepare the brine: In a large pot combine 1 gallon tea or water, salt, sugar and soy sauce, and bring to a simmer over high heat, stirring to help dissolve the salt and sugar. Remove from heat; let cool to room temperature.
Place the chicken in a deep container large enough to hold it and the brine. Pour the cooled brine over the chicken. Cover and refrigerate for 2 hours.
Set up your smoker for cooking at 250°F.
Remove the chicken from the brine, and pat the skin dry with paper towels.
Slather the chicken with mustard, getting the surface just wet enough for the rub to stick. Coat the top, sides and bottom of the chicken with the rub, and season with salt and pepper, to taste.
Place the chicken on the grill grate of your smoker, breast side up. Cook until breasts reach an internal temperature of 165°F, and thighs 175°F, about 2 hours.