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Export 4 ingredients for grocery delivery
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.
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