This smoked whole chicken recipe uses a perfect balance of sweet and savory spices to create a beautiful mahogany exterior while keeping the meat incredibly juicy. The key is maintaining consistent low temperature and allowing enough time for the smoke to penetrate the meat.

1. Step 1: Prepare The Dry Rub

   In a medium bowl, combine brown sugar, paprika, garlic powder, onion powder, kosher salt, black pepper, cayenne pepper (if using), and dried thyme. Mix thoroughly until well combined.

2. Step 2: Prep The Chicken

   Remove the chicken from packaging and pat completely dry with paper towels. Remove any giblets from the cavity. Trim excess fat and skin around the neck and cavity opening.

3. Step 3: Apply Oil And Seasoning

   Rub olive oil all over the chicken, including inside the cavity. Apply the dry rub generously, working it into the skin and inside the cavity. Use your hands to ensure even coverage.

4. Step 4: Rest The Seasoned Chicken

   Let the seasoned chicken rest at room temperature for 30 minutes while you prepare your smoker. This allows the rub to penetrate and the chicken to come closer to room temperature for even cooking.

5. Step 5: Prepare The Smoker

   Set up your smoker for indirect cooking at 250°F. Add soaked wood chips or chunks to create smoke. If using a charcoal smoker, arrange coals to one side. For gas smokers, follow manufacturer's instructions for wood chip placement.

6. Step 6: Position The Chicken

   Place the chicken breast-side up on the smoker grate, away from direct heat. Insert a probe thermometer into the thickest part of the thigh, avoiding bone.

7. Step 7: Smoke Low And Slow

   Smoke the chicken for 2.5-3 hours, maintaining 250°F temperature. Add more wood chips every 45 minutes for the first 2 hours to maintain smoke. Avoid opening the smoker unnecessarily.

8. Step 8: Check For Doneness

   The chicken is done when the internal temperature reaches 165°F in the thickest part of the thigh and 160°F in the breast. The skin should be golden brown and crispy.

9. Step 9: Rest Before Carving

   Remove the chicken from the smoker and tent loosely with foil. Let rest for 10-15 minutes to allow juices to redistribute throughout the meat.

10. Step 10: Carve And Serve

    Carve the chicken by removing legs and thighs first, then slicing the breast meat. Serve immediately while hot, showcasing the juicy interior and crispy, smoky skin.

Remember that smoking is as much about patience as it is about technique. Don't rush the process - good barbecue takes time, and your patience will be rewarded with incredibly flavorful, juicy chicken that rivals any restaurant.