Remove the giblets from the chicken. Rinse chicken well with cold water. Pat the chicken dry all over.

Apply the dry rub in an even layer all over the chicken. Make sure that you get the spice mixture under the skin as well to impart the most flavor.

Preheat smoker to 250˚F.

Place the chicken on the smoker, breast side up. Cook for approximately 2 hours, until the internal temperature in the thickest part of the breast registers at 140˚F on a meat thermometer.

Increase the temperature to 350˚F. Continue to cook the chicken until the meat thermometer reaches 162˚F to 163˚F. Remove from the smoker.

Let rest for 20 minutes before carving and serving. The chicken will come up to 165˚F internal temperature in this resting time!