Thoroughly pat the chicken dry, inside and out, using paper towels.
Loosen the skin of the thighs and legs.
Evenly spread the brine mixture under the skin, massaging it into the thighs and legs.
Stretch the skin back over the chicken and apply the rest of the salt brine.
Refrigerate the food on a wire rack for 3 to 6 hours.
Remove the chicken from the refrigerator, then season the chicken. Choose a seasoning that does not have too much salt since you have rubbed the chicken down with a brine.
Preheat the pellet grill to 230F.
Smoke the chicken for 45 minutes. Avoid peeking to keep the temperature consistent. After 45 minutes, the internal temperature should be roughly 130F.
Remove the chicken and place it on a plate.
Increase the pellet grill temperature to 500F.
After the temperature has been reached, place the chicken back inside.
Cook the chicken for 10 to 15 minutes. When the chicken is done cooking, it should have an internal temperature of 170F.
Move the chicken to the board to rest for 10 minutes.
Serve up your delicious, crispy chicken!
