Sake Brined Gochujang Glazed Chicken

1. Mix water, salt, honey, bay leaves, garlic, pepper, lemon, lime and sake together and blend well.
2. Spatchcock each of the chickens and then cut each chicken in half
3. Put the chickens in the brine for at least 4 hours but no more than 12 hours
4. Remove chickens from brine, rinse quickly and pat dry.
5. Put chickens in the refrigerator for at least 6 hours and up to 24 hours to dry skin out
6. Remove chickens from refrigerator and bring to room temperature
7. Have smoker going and temperature around 225*F (110*C) to 250*F (120*C) degrees, using charcoal and apple or mesquite
8. Put chickens on the smoker and let cook for about 90 minutes or until internal temp by the bone reaches 170*F (76*C) degrees.
9. Mix gochujang sauce with maggi seasoning, tamari, and sesame oil and reserve
10. Baste chicken every 10 minutes with a light brush of gochujang sauce after chicken has been cooking for 30 minutes, until chicken is cooked.
11. Cut the green onions along the grain and garnish ½ chicken with green onion and toasted sesame seeds

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