1. Bring 500ml of water to a boil with the salt, honey and sugar.
2. Add herbs, spices and remove from heat.
3. Add final 500ml cold water and chill.
4. Immerse chicken in the chilled solution for 8 hours.
5. Remove from brine and air dry before cooking.

METHOD TO SMOKE CHICKEN:

1. Prepare BBQ kettle for indirect cooking 180°C.
2. Brush the chicken all over with Schmaltz or butter.
3. Place in the kettle away from direct heat skin side up, add a handful of soaked beech wood to the coals and close lid.
4. After 20 minutes add some more beech wood to the coals to increase the smoke keeping a constant temperature of 180°C.
5. Cook for a further 1 hour or until temperature of 65°C is reached before resting.
6. Remove from the kettle, put onto a clean tray and keep warm by covering with a sheet of foil.
7. Rest for 15 minutes before serving.

TO SERVE:

• Homemade coleslaw and crusty white bread and butter.