Make the honey sage brine, or other brine, and brine the chicken 24 hours in the refrigerator. Let it drain and come to room temperature about one hour before you plan to cook it.
To smoke on a gas grill: Preheat your grill by turning all burners on high. Place a foil tray of smoked woodchips on one burner. Close the lid. When the woodchips start to smoke, turn off all but the burner under the woodchips and bring down the temperature to 275- 325.
To smoke on a charcoal grill: light the coals. When hot, create a pile of coals on only one side of the grill and allow it to heat to 275-325. Place a handful of soaked woodchips directly onto the hot coals.
When your grill is ready, place your chicken in a cast iron skillet, add to the indirect side of the grill (not directly over the coals or the flame), cover the grill, and cook for 2 to 4 hours or until the meat is very tender. Add wood chips once or twice while it cooks. Let the meat cool 10 minutes before serving. Check for doneness by taking the temperature of the thickest part of the meat, which should read 160. Serve right away with barbecue sauce or cold in a chicken salad.