Create the chicken brine by dissolving the TABASCO® Sauce, kosher salt and brown sugar in 1 gallon of water. Once dissolved, submerge the chicken in the brine and refrigerate for at least 8 hours, or overnight. Weigh down your chicken with a plate, if necessary, to keep the whole bird submerged.
When you’re ready to cook, preheat your smoker according to manufacturer’s instructions to 225 degrees F. I recommend mild hardwoods like maple or pecan with this chicken.
While the grill is preheating, remove the chicken from the brine and pat dry. Rub with TABASCO® Sauce and season liberally with the BBQ seasoning.
Stuff the cavity of the chicken with lemon, onion, and thyme. Tie the legs together.
Place the seasoned chicken in your smoker and smoke for 2-1/2 to 3 hours or until an instant read thermometer reads 160 degrees F when inserted into the thickest part of the breast. Remove the chicken to a cutting board and allow the chicken to rest for 10-15 minutes and the internal temperature to finish rising to 165 degrees F.
Slice and serve!