Great smoked chicken starts with a good rub and a steady fire. Pat the chicken dry, coat it all over with a generous layer of Cluck Around And Find Out, and let it sit uncovered in the fridge for an hour so the skin can dry out. That dry skin is the secret to color and crisp.
Set your smoker to 275F and cook until the thickest part of the breast reads 160F and the thighs hit 175F. Spatchcocking the bird helps it cook evenly and cuts your time down. If you want crispier skin, finish it over direct heat for a couple of minutes on each side.
Pull the chicken and let it rest ten minutes before carving. The juices redistribute, the temperature climbs a few more degrees, and you end up with a smoky, juicy bird worth showing off.