In a large bowl combine the brown sugar, kosher salt, juniper berries, cloves and peppercorns.
Heat 1 1/2 cups of water to a boil on the stovetop or microwave and pour over the dry ingredients. Stir until the sugar and salt are dissolved. Stir in the bourbon and add the remaining 1 1/2 cups of cold water and the ice. Stir until the ice has dissolved. Check the temperature of the brine to make sure it's at room temperature or cooler before adding the chicken.
Add the chicken to the brine, arranging the pieces so they are covered by the brine. Let rest in the brine for 1 hour.
READY THE SMOKE/GRILL
Cover the wood chips with water (wood chips float, so if you don't have a special wood chip soaker like mine, put the chips into a deep bowl add water and rest a plate on top of the chips to submerge them. Soak the chips for 45 minutes to an hour.
Transfer the soaked wood chips to a smoker box (if you don't have a smoker basket, make a pouch with tin foil and seal it up on all sides. Poke holes with a sharp knife all over the pouch.
Place the smoker box with the wood chips beneath the grate, directly over a burner on one side of the grill. Preheat the grill to 500° to start the wood chips smoking (about 10-15 minutes). Once the chips are smoking it's time to add the chicken.
Reduce heat on the grill to about 425°-450°.
Remove the chicken from the brine, rinse under cool water and pat dry with paper towels. Place the chicken, skin side down on the grill opposite the wood chips. Note: chicken breasts are larger and take longer to cook. Follow the approximate timing guide below. Note chicken should reach 165° on an instant read thermometer to be done to a safe temperature. (I usually pull it off between 5-8° degrees short of that because the chicken continues to cook after pulling the meat off the grill.)
Chicken breasts: 25-30 minutes total cooking time, flipping halfway through cooking.Thighs and legs: 20-25 minutes total cooking time, flipping halfway through cooking.Wings: 15-20 minutes total cooking time, flipping halfway through cooking.
Note: another way to tell if chicken is ready to be flipped: the chicken skin and meat will easily release from the grates.
During the last 5 minutes of cooking time, brush the chicken with BBQ sauce, close the lid and cook for a few minutes. Flip the chicken, brush with more sauce and cook for an additional 2-3 minutes.
Transfer the chicken to a platter and let rest for 5-10 minutes before serving.