1. Whisk together soy sauce, brown sugar, cider vinegar and water.
2. Remove chicken from package, rinse and pat dry. Rub inside of chicken
with salt and black pepper. 3. In a large, non-reactive container,
submerge chicken in brine. Cover and let stand for 4 hours or
4. Toss together, rice, tea leaves and sugar. Place on top of foil and
fold up sides.
5.Prepare charcoal briquettes. Spread coals to one side of BBQ and then
add a handful more of briquettes to embers, cover. Remove chicken from
brine. Place smoking packet on top of grate over coals. Place whole
chicken, breast side up on grate on the over side of the grill, away
from the coals. Cover and cook for 25 minutes. Uncover and remove
smoking packet. Replace cover and cook for 25-30 more minutes or until
internal temperature reaches 170 degrees. Remove chicken and let stand
for 20 minutes. Carve and serve.