In a large cooking pot, add all the brine ingredients together and heat over a cooking stove un all the salt has dissolved.
Cool down in the refrigerator for 2 hours or until the brined has completely cooled down.
Transfer the cooled down brine in a large container.
Add the chickens in the brine and refrigerate for 4 hours.
Remove from the brine and rince thoroughly in cold water.
Pat dry with some paper towel.
Tie the rear legs together with some kitchen twine.
Mix all the rub ingredients together.
Apply the dry rub on all surfaces.
Start your smoker at 200°F.
Place the chickens in the smoker for 4 hours or until the internal temperature reaches 160°F.