- preheat your smoker to 225F - pat dry the chicken - apply melted butter or olive oil - apply the spice rub - stuff the cavity with aromatics - place the chicken on the smoker grates - smoke 15-20 min at high smoke setting, if available
– increase the temp to 225F and smoke until the IT hits 165F - for crispy skin you can increase the temp to 375F for the last 15 min - remove the cooked chicken from the smoker and rest 15 min before carving - enjoy
- add to salads - shred for sandwiches, wraps - add to soups, stews - make a casserole