Step 1

Combine all dry brine spices in bowl.

Step 2

Add rub to entire surface of chicken, paying attention to the breasts and thighs.

Step 3

Place chicken on plate or baking dish and cover with plastic wrap.

Step 4

Refrigerate for at least 8 hours. You can refrigerate up to 24 hours.

Step 5

Preheat the smoker to a stable 225 to 250 degrees Fehrenheit.

Step 6

Place chicken into the smoker. Make sure to tuck the wings under to prevent overcooking.

Step 7

Smoke at 225 to 250 degrees Fahrenheit for approximately 5 hours or until the breasts and thighs have reached an internal temperature of 165 degrees Fahrenheit.

Step 8

Remove from the smoker and allow to rest for 20 to 30 minutes.

Step 9

Carve and serve.