Ingredients:
1 whole chicken cleaned and insides removed
1/2 cup brown sugar
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon chili powder
1 tablespoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
olive oil to coat chicken
clean and remove any giblets from chicken. (pictured are our own free range raised chickens)
Mix all dry ingredients together in a bowl, whisk well and make sure evenly blended
Coat whole chicken with olive oil and add dry rub to chicken, massaging in the rub to all parts of chicken.
Preheat your smoker to 225-250 degrees with wood chips/chunks of your choice (apple or cherry wood are recommended) If you do not have a smoker you can follow same directions using your home oven (250 - 275 degrees in oven ***NO WOOD CHIPS IN OVEN***)
Place chicken on center or top rack of smoker, if smoker has a water tray you can add some water to keep moisture inside the smoker.
Let chicken cook for approximately 1 - 2 hours until skin is golden brown and internal temperature of chicken is at least 165 degrees.
Remove chicken from smoker, place your oven on HIGH broil (500 degrees) and place chicken inside oven to get a crisp skin on your smoked bird (2- 5 min) . Please note this will brown and crisp very fast so do not leave the chicken unattended!
Remove and let chicken rest for 10 minutes & serve.