In a large pot, bring 6 cups of water to a boil.
Add the broth, salt, sugar, peppercorns, bay leaves, and garlic.
Stir until the salt and sugar dissolve.
Remove from the heat and add the ice cubes to cool to room temperature.
Make sure it is cool. Then, place the chicken in the pot to cover with brine, breast-side down, and refrigerate for 2 to 4 hours.
Remove the chicken from the brine and rinse with cold water.
Pat dry with paper towels and place it back in the refrigerator, preferably on a rack in a roasting pan, for at least 1 hour and up to 4 hours.
Right before you take the chicken out of the refrigerator, soak your wood chips in water.
The package will have directions, but it is really just as simple as placing them in a bowl of tap water.
Before smoking the bird, rub it all over with a little olive.
Then, rub it inside and out with a blend of dry seasonings, such as sage, thyme, paprika, and lemon pepper.
Or, you can just as easily use a store bought poultry seasoning or barbeque dry rub mix.
You don’t need to add salt, as it is already brined with salt. Let the bird sit out and come to almost room temperature, maybe 30 to 60 minutes.
Heat up your charcoal using a charcoal chimney (lighting fluid will ruin the taste).
Prepare a foil packet of the drained wood chips with some holes poked into it to allow the smoke to escape.
Or, use the wood chip box that may have been included with your smoker.
When the coals are white hot and the smoker temperature registers at 275 to 325˚F, drop your foil packet or wood chip box on top of the coals.
Place a drip pan on a lower grill above the coals. Insert your upper grill, and place the chicken, breast side up, on that.
Use a meat thermometer to check. This will take from 2 to 4 hours, depending on the size of the bird.