In a small mixing bowl combine all the ingredients for your spice rub. Stir until combined then transfer into a shaker container.
Next prepare your chicken. Cut any excess skin off of the chicken, and remove any gizzard bag, or innards. Trim away any feathers or unwanted items from the skin. Once you are happy that your chicken is completely clean, you are ready to add the seasonings.
Now that your chicken is clean, rub the outside of your whole chicken with olive oil. Sprinkle your rump mixture on the outside of the chicken. We did not recommend rubbing it around as it has a tendency to clump. Simply sprinkle, then set your chicken on a dish. Taking Butcher twine, tie the chicken's legs together and tuck the wings underneath.
Preheat your smoker to 225°F. Also, make sure your grades are clean and ready for use. Load the smoker up with your desired wood chips or pellets.
Add your chicken directly onto your smoker's great. We recommend sitting your chicken on the top rack, then place a drip pan underneath to catch any juice that might escape.
Smoke your chicken over heat that is 225°F until the breast temperature reaches at least 165°F, and the internal temperature of the chicken thighs reaches at least 175°F. The time it takes to smoke your whole chicken to this point may vary depending on the size of your chicken, and your external temperature as well.
Once your chicken has reached your internal temperature goals, crank your smoker up to approximately 375°F. Smoke your chicken hot and fast for the final 10-20 minutes. This will help to crisp up the skin on your bird. During this time you can also add barbecue sauce to your chicken if desired.
Once your chicken is fully cooked, remove it from the smoker and allow the chicken to rest for 5 to 10 minutes before serving. Then, serve and enjoy!