• Start by pat drying the chicken with paper towel.
• With the breast facing up, locate the chicken thighs towards the cavity. Check for excess skin and fat. If present, remove with a sharp knife.

Dry Brine the Day Before

• Take 1 tbsp of Diamond crystal kosher salt and salt all sides of the bird. Place on a baking sheet and then put in your refrigerator on the bottom shelf overnight.

Smoke the Chicken the Next Day

• Get your weber to 325F in a two zone fire arrangement.
• Mix dry rub ingredients in the specified quantities and apply to all parts of the chicken skin.
• Place a temperature probe in the thickest part of the breast meat.
• Once the smoker is at 325F, put your chicken in the cool zone with the drumsticks pointed towards the fire. Then place a piece of maple on the lit coals. Cover the kettle and have the exhaust port over the chicken.
• Once your temperature probe reads 157F, take the chicken off the smoker to rest for 5 minutes.
• After resting for 5 minutes, remove butcher twine and then slice the meat and enjoy!