Brining is the soaking of meat in a salt/sugar combination with other ingredients. This can make the difference between, desert dry meat and other that’s firm and juicy. This brining provides a plump cushion of seasoned moisture that sustains the meat throughout cooking.
This is really easy. In a bowl large enough to fit the chicken, combine the water, lemon juice and halves, peppercorns\, salt, and sugar. Whisk the mixture until the salt and sugar have dissolved. Next, add the chicken to the bowl, cover and refrigerate for at least 6 hours to overnight. Should the brine not fully cover the chicken, rotate the chicken halfway through the brining process. Remove the chicken from the brine and pat dry with paper towels. Season and cook on your smoker as you would normally do.