Dry Rub Smoked Chicken

Make the dry rub by combining the salt, paprika, brown sugar, black pepper, onion powder, garlic powder, dried thyme, and cayenne pepper in a small bowl and mix well.

Clean and pat dry the chicken, and let rest to come to room temperature.

Drizzle the chicken with oil, then apply an even coating of the rub.

Truss the legs with kitchen twine and tuck the wings’ tips underneath/behind the back of the bird.

Preheat the smoker to 275°F.

Place the chicken on your smoker breast side up, and cook for about 2 hours.

After the first 45 minutes, check on the chicken, and give it a spray of apple cider vinegar.

After 1.5 hours, rotate the chicken so that it cooks evenly and give it another spray. Cook until the internal temperature of the chicken reads 165°F at the thickest part of the breast, and 175°F at the thickest part of the thigh (make sure that the thermometer is not hitting a bone to get a correct reading). This should take approximately 2 hours.

Once cooked, remove the chicken from the grill and let it rest for 20 minutes.

Serve with Suhru Ember and enjoy!