The day before you want to smoke the chicken, combine the 4.5 litres (thats about a gallon) of water with the salt, brown sugar, garlic and poultry seasoning. Brine the chicken in this mixture for at least 4 hours, up to 24 hours.
Soak the apple chips in ½ cup of Jack Daniels and water for at least an hour.
Prepare your charcoal, and bring your smoker or charcoal grill up to a temperature of 230°F to 250°F. If you are using a charcoal grill instead of a smoker, you want to make sure to use indirect heat by putting the coals to one side of the grill.
Cut the apple, onion, and lemon into large chunks, squash the garlic cloves with the flat edge of your knife. Please be careful and don’t cut yourself.
Remove the bird from the brine and pat it dry with paper towel. Stuff the bird with as much of the apple-onion mixture as you can fit in there. Also make sure that you remove the giblets and neck if they’re left in the bird before stuffing.
In a small bowl, whisk together the rub ingredients. Rub them all over the bird being sure to get into all the cracks and crannies. Use a toothpick or butcher’s twine to keep the legs and wings closed and close to the body.
Place the chicken into your smoker, over indirect heat, and add the JD-soaked wood chips. Smoke the bird for 6 to 8 hours, or until a meat thermometer reads about 185°F in the thickest parts of the bird.
In a spray bottle, combine the remaining ¼ cup of Jack Daniels with the apple juice and spray the chicken with this baste as you smoke it. I checked on the bird every hour or so, this way I can keep an eye on the temperature of the smoker, the smoke situation and the done-ness.
Remove the chicken from the smoker and place it on a wire rack over a plate to collect the delicious juices that you can use to make a gravy for serving, or some other cooking.
Serve with your favourite veggies and some potatoes for a more traditional meal, or shred the chicken and serve over grilled garlic bread with cheese and gravy like an open faced chicken sandwich.