How To Smoke A Whole Chicken

Place your chicken breast side down on a large cutting board. Using sharp kitchen shears, cut up both sides of the back bone, from tail to neck. Remove the backbone completely and turn the chicken over to the breast side. Carefully spread apart the back and press down gently on the breast until the bird lays nice and flat on your cutting board. Tuck the wing tips behind the back and adjust the legs until they are fairly symmetrical.

Pat down your chicken with a paper towel and then drizzle with the olive oil. Rub all across the skin. Season your chicken all over with the rub.

Preheat your smoker to 225 degrees F with a light wood smoke. Place your chicken on the smoker, breast side up and cook for 4-5 hours, or until the internal temperature reaches 150 degrees F in both the breast and thigh meat.

Brush the chicken with barbecue sauce, and cook for an additional 25-30 minutes or until the internal temperature reaches 165 degrees F.

Let the chicken rest for 10-15 minutes before serving.