Step 1

If you have time, put the chicken on a plate, uncovered in the fridge for at least 2 hours or up to a whole day to dry out the skin.

Step 2

Heat a smoker to 375 degrees F.

Step 3

Place the spices in a bowl and mix to combine.

Step 4

Remove the chicken from the fridge and sprinkle 1 tablespoon of the spices into the cavity of the chicken.

Step 5

Add the butter to the remaining spices and mix until it forms a smooth paste.

Step 6

Lift the skin of the chicken and rub 1/2 the butter on the meat under the skin and the remaining butter/spice mixture all over the bird.

Step 7

Fill a foil pan with the apple juice and place it on the lowest rack and the chicken, breast side up on the rack above it. If you cannot do this, the chicken will have to go next to the pan and you will have to add 1 cup chicken broth to the juice after for the gravy.

Step 8

Cook for 60-80 minutes, or until an instant read thermometer registers 165 degrees F. Ours took 70 minutes because it was a bigger bird.

Step 9

Remove to a tray and allow to rest for 15-20 minutes. Do not cut before that.

Step 10

Meanwhile, bring the accumulated juices and the drippings to a simmer in a skillet over medium heat.

Step 11

Combine the cornstarch and water and slowly, while whisking add to the gravy. Continue whisking until thickened.

Step 12

Slice the chicken and brush with the gravy. Serve!