Dissolve the salt in water, add seasonings and bring the mixture to a boil. Cool the marinade to room temperature.
Cut the chicken carcass on the breast or divide into 2 parts: cut the breast and spine, rinse well in cold water.
Pour the cooled marinade over the chicken. In this brine, leave the bird in a cool place for 2 days.
Marinated chicken must be dried in the air for 12 hours before hot smoking. pour alder shavings on the bottom of the smokehouse. Place the chicken on the grill of the smokehouse. Smoke for about 1 hour until golden brown. Cool.