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1
Turn your smoker on the medium setting and allow it to warm up for 10 minutes.
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2
Turn it down to the smoke setting and keep it there for 5 minutes before putting the chicken on.
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3
In a small bowl, add all of the spices and mix to combine.
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4
Sprinkle the spice rub evenly over the whole chicken and use your hands to lightly press the spices into the chicken.
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5
Note: If you have the time, you can refrigerate your rubbed chicken for up to 24 hours.
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6
(Ours was rubbed up and marinated in the refrigerator for 2 hours before smoking).
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7
If you enjoy drizzling oil over your meat before you add a dry rub, feel free.
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8
I only add oil when I think it is absolutely necessary and in most cases, I dont think its necessary.
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9
The key is to cook the meat to the proper temperature, which is around 165 F for poultry.
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10
Place chicken on the smoker either breast-side down or breast-side up on the smoker.
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11
Close the lid and allow chicken to smoke for 3 to 3.5 hours, depending on the temperature of your smoker.
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12
Checking the temperature of the meat with a thermometer, the chicken should be about 165 F on the inside when done.
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13
If it needs more time after 3 hours, you can put your smoker on the high setting in order to finish cooking and give the skin a nice crisp, careful not to over-cook.
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14
Allow chicken to cool before serving it with your favorite side dishes.
