Combine all your brine ingredients in a large 2 gallon zip lock bag and stir well

Place your whole cleaned chicken in the bag, remove as much air as possible and seal the bag (make sure its closed or you will have a bad leak)

Place this bag in a large bowl and place in the refrigerator for a minimum of 8 hours but up to 48 hours

Remove from the refrigerator and pat dry an hour before you plan on cooking

Combine your tomatillos, onions, and garlic, and jalapeño in a food processor or blender and pulse until you get a salsa consistency

Add in your cilantro, lime juice and sea salt and pulse until all incorporated

Refrigerate until ready to serve

Preheat your smoker to 225 degrees fahrenheit

In a small bowl combine all of the above ingredients for the rub and mix well

Generously apply the rub to the outside and inside of the chicken (you will have some extra rub, store in a ziploc bag for another recipe)

If you have a leave in meat thermometer now is the time to put it in the breast of the bird and then place it on the smoker

You want to smoke the chicken at 225 degrees until the breast reaches 180 degrees and refrain from opening the smoker as much as possible

Once done, remove the chicken and let it rest for 10-15 minutes and then serve with the above tomatillo salsa

If you want to roast this same recipe in the oven, brine it and season it as stated above

Preheat your oven to 400 degrees and roast uncovered in a large roasting pan until the internal temperature of the chicken reaches 160 degrees in the breast

Remove it from the oven and let it rest for 10-15 minutes and serve with the above salsa

You do not need to brine the chicken for this step

You can season the bird as stated above and then place in the crockpot on low for 6 hours and it will be all done

If you want to smoke it, you can follow the instructions for using woodchips in the crockpot HERE.

You will just only cook it on low for 6 hours