Dissolve Prague Powder #1, brown sugar, and kosher salt in 1 liter of warm water to form a brine slurry.

Mix the slurry into the 3 liters of ice cold water to chill and dilute the brine.

Add the chicken parts to the brine, making sure pieces do not touch; cover and refrigerate for 3 days to cure.

Remove the chicken from the cure and pat dry thoroughly with paper towels. Lightly spray or brush with canola oil and season with freshly cracked black pepper.

Smoke the chicken with a small amount of cherry wood at 325–350°F (163–177°C) until the internal temperature reaches 180°F (82°C).

Let the smoked pieces rest briefly, then serve warm.