Clean chicken halves and pat dry with paper towels. In large container, mix brine ingredients until all solids are dissolved. Soak chicken halves in brine mixture for 6 hours. Remove from brine and rinse chicken well. In mixing bowl, combine garlic, salt and pepper. Sprinkle rub on both sides of chicken evenly. Place chicken halves in smoker, skin side up above drip pan, and add 1-lb wood chunks to hot coals. Mix mop sauce. Every hour, add 1-lb of wood chunks and mop with sauce. After 3 hours, pull the chicken off cooker when breast is 165F or 175F in the thigh. Let rest for 15 minutes. Brush chicken with warm Sweet Baby Ray’s Original Barbecue Sauce at service.