Whole Smoked Chicken

Method

1. Combine the cold water, 3/4 cup kosher salt, and sugar in a large pot or brining bag, stirring to dissolve, then squeeze in the lemon halves and drop them in along with the garlic.
2. Submerge the whole chicken in the brine, weighing it down if needed so it stays covered, and refrigerate for 8 to 12 hours.
3. Remove the chicken from the brine, rinse briefly, and pat completely dry inside and out with paper towels - this step matters more here than almost any other, since a wet surface will steam instead of crisp.
4. Let the chicken air-dry uncovered in the refrigerator for at least 1 hour, or up to overnight, to further dry the skin.
5. Tuck the wing tips behind the back and tie the legs together loosely with kitchen twine so the bird cooks evenly.
6. Brush the entire chicken with the melted butter, getting into the crevices around the legs and wings.
7. Mix the smoked paprika, garlic powder, onion powder, remaining teaspoon of salt, and black pepper, then sprinkle evenly over the skin.
8. Preheat your smoker to 300F to 325F for indirect heat - poultry needs a hotter smoker than beef or pork so the skin renders and crisps rather than turning rubbery.
9. Add 2 chunks of fruit wood such as apple or peach, then place the chicken breast-side up on the grate and insert a thermometer into the thickest part of the breast.
10. Smoke for about 2.5 to 3 hours, rotating the bird once halfway through for even browning, until the breast reads 160F and the thigh reads at least 175F.
11. The skin should be a deep golden mahogany and the leg should wiggle loosely in its joint when done.
12. Rest for 15 minutes under loose foil (the breast will climb to a safe 165F) before carving into pieces.