Place 1 quart of water into a sauce pan over medium-high heat.

Add salt and sugar, stir well and then bring to a boil.

Once mixture comes to a boil, add molasses and spices and return to a boil, then immediately remove from the heat.

Add the 3 quarts of cold water to the brine to reduce the temperature.

Place chicken halve into the cooled brine and make sure they are completely submerged. Brine, under refrigeration for 4-8 hours.

Set up the grill for indirect cooking (smoking).

Place the chicken halves over the central drip pan and add wood. Cook at 250°-275°F for approximately 1 hour, then begin brushing the sauce onto the chicken.

Repeat saucing every 10-15 minutes until chicken reaches an internal temperature of 165°F (measured with a probe thermometer in the thickest part of the thigh.

Allow to rest for at least 10 minutes before serving.