Start by placing your whole chicken in a large bowl
Next, add as much pickle juice as you can. I decided to strain it but quickly scratched that idea (there is really no point)
Make sure your chicken is submerged in pickle juices
Now, add pickles and cover your chicken for additional flavor
I topped it off with some homemade pickle salt however this is not needed at all (video coming soon)
Cover your bowl in saran wrap and place in the fridge for 24 hours
The next day, preheat your smoker to 400 degrees
While the smoker is heating up, pat dry the chicken as much as possible
Seasoning generously with your favorite rub
Add your Bear Mountain Smoke Ems to your diffuser - note that not all smokers have this ability
Use kitchen twine to string the chicken to the smoker hooks by it's legs
Smoke your chicken until it reaches 165 degrees internal. This is roughly 45 - 1.5 hours
Enjoy your pickle creation :)