Combine the ingredients of the dry brine and reserve ⅛ of a cup to use ON TOP of the chicken.
Preparing the Whole Chicken
Prepare a sheet pan with a raised grid rack.
Remove the chicken from the wrapping, remove the livers and gizzards and rinse. Pat dry with paper towels. Place on the prepared sheet pan.
Pull skin up off of the chicken with your hands/fingers to loosen it all up. Go as deep as you can and include the legs.
Using the dry brine (remember to save the ⅛ cup for the top), rub the brine mixture all over between the skin and meat. Using the RESERVED ⅛ cup, rub on top and bottom of the skin of the bird.
Leave uncovered and place in the refrigerator for 24-72 hours.
Smoking the Whole Chicken
When you are ready to smoke the next day, set up the grill for indirect heat and bring the temperature to 250°F. Add your wood chips. I chose apple wood for a nice, mild flavor profile.
Remove the chicken from the refrigerator and lightly rub it with a tablespoon of olive oil. This will help the skin achieve that awesome crispiness.
Add the chicken to the smoker. Plan on it taking between 40-50 minutes per pound. Remove the chicken when the internal temperature of the breast reaches 165°F.
Let rest for 10 minutes and serve.
OPTIONAL: Use olive oil or melted butter to brush on the exterior of the skin a couple of times to infuse extra moisture.
Notes
Brining Time: Let the dry brine do its job! At a minimum, let the chicken cure for 24 hours. If you can let it go for two or three days, the better. For ours, we let it go for 72 hours before we put it on the smoker. Don't Baste the Chicken: If you have always heard that you should baste your chicken for the best juicy results, but that is not the case, especially for the smoked bird. You just spent a couple of days removing the moisture from the skin to allow it to crisp up, so why would you add it back?Overcooked Chicken: Usually, a dry chicken is the result of over-cooking. Use a wireless meat thermometer to closely monitor the temperature. For optimal results, remove the bird about 3-5 degrees below 165 and bring it inside to the counter.Tent Chicken After Smoking: Tent it with foil and it will continue to heat those last few degrees as it rests. This also allows all the juices to stay inside the bird rather than immediately cutting it and the juices end up on the plate.