1 TBS onion powder
1 TBS garlic powder
1 TBS salt
1 TSP ground mustard seed
1 TSP sage
1 TSP thyme
1 TSP paprika
1 TSP black pepper
Temperature: 225°
Start with a 4 – 5 LB chicken.
Optimally, first brine the chicken for 1 hour per pound. Use ⅓ of the turkey brine recipe for one chicken, ½ if doing two, in an appropriately sized container.
Rinse and pat dry the chicken. Brush lightly with olive oil and apply the rub, both above and below the skin. Allow to sit at room temperature for no more than 30 minutes.
Smoke, breast side down for 1½ – 2 hours, flip and finish (for an approximate total of 1 hour per pound of chicken, or until the breast is 165° and the thigh is 180°). If so desired, you can finish the chicken in the oven at 400° for 5 – 10 minutes to crisp up the skin.
Optionally you can smoke at 275° for 1½ – 3 hours or until the breast is 165° and the thigh is 180°, starting with the breast side down and flipping at the 1 hour mark. This should also yield a crispy skin without the need to finish in an oven.
Allow the chicken to rest for 5 – 10 minutes before serving.
This rub and process is great for turkeys as well, just adjust the timing accordingly: smoke breast side down for 2 – 2½ hours, flip and finish (for an approximate total of 35 -45 minutes per pound of turkey).