Brining: Clean chicken and place in large container. Mix water, Kosher salt, sugar, cumin, garlic, and a bay leaf until all solids are dissolved to create a brine. Brine chicken for minimum 6 hours or overnight. Remove chicken from brine and rinse.
Rub: In mixing bowl, combine garlic, sea salt, and pepper. Sprinkle rub on both sides of chicken evenly and set uncovered in refrigerator until needed.
Smoking: Place chicken halves in smoker, skin side up above drip pan, and add 1-lb of wood chunks to hot coals. Every hour, add 1-lb of wood chunks and brush chicken halves with Korean Barbecue & Wing Sauce (SJ3189HA). After 3 hours, pull chicken from smoker if chicken halves are 165°F in the thigh nearest bone. Let rest for 15 minutes.