Coat the chicken thoroughly, also applying the rub inside the chicken cavity wall.
Lightly pull the breast skin from the flesh. Apply the rub here too, to help get the flavors into the meat as much as possible.
Preheat your smoker to 225°F/110°C. If you are using a charcoal smoker then aim to light it at least 30 minutes prior to cooking. We want to wait until the coals have turned from completely black to a slightly gray ash-like color.
Dry off your wood chips and divide into two groups. Wrap both in an aluminum foil pouch each. Punch holes in the top for ventilation.
Place one pouch in your smoker, and leave the other to one side for later. If using a charcoal smoker, place this pouch immediately on top of the charcoals. If using an electric smoker then be sure to insert them following your smoker’s directions.
Place your prepared chicken in the smoker. Open your smoker vents to about 50%-75% of the way open.
Check your chicken about once every hour.
Cook for about 4 hours, or until cooked through.
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