• Preheat smoker to 225 degrees.
• Pat chicken dry. Remove all of the contents from the inner cavity.

Dry Rub Chicken Instructions

• Drizzle the chicken with olive oil or I like to use this oil spray bottle that I load with olive oil. It makes it easier to coat the chicken by spraying it on.
• Season the entire chicken and rub the spices into the skin.

  If you aren't spatchcocking the chicken and removing the backbone of the chicken (see instructions below), you should tie the legs with butcher's twine. This will help ensure the chicken cooks at an even and consistent temperature and the legs don't burn.

Chipotle Citrus Marinade

• Add all of the ingredients for the marinade to a blender, food processor, or a large bowl to use with a handheld immersion blender.
• Blend the ingredients until it creates a thick sauce.
• Brush the marinade over the chicken. (Marinating overnight is optional and not required).

  If you aren't spatchcocking the chicken and removing the backbone of the chicken (see instructions below), you should tie the legs with butcher's twine. This will help ensure the chicken cooks at an even and consistent temperature and the legs don't burn.

Smoking/Grill Instructions

• Place the chicken in the smoker. Smoke until the chicken until it reaches an internal temperature of 165 degrees. Cook time will vary based on the size of your chicken and can range from 3-6 hours.
• If you like crispy skin, when the chicken reaches 150 degrees of internal temperature, adjust the heat on the smoker to 350 degrees and cook the chicken until it reaches an internal temperature of 165 degrees.
• You will need to use a probe or meat thermometer to test. You always want to test the thickest part of the chicken, which is typically between the thigh and leg or breast. Ensure it reaches an internal temperature of at least 165 degrees. I usually test several areas of the chicken to be sure.
• Allow the chicken to rest for a minimum of 15-20 minutes prior to slicing to allow the juices to settle. If you slice too soon it will result in dry chicken.

Spatchcock Instructions (Optional and performed prior to seasoning the chicken)

• Place the chicken, breast side down and locate the backbone of the chicken. It runs down the middle of the back and below the neck.
• Glide your sharp cooking shears or knife along the side of the backbone and cut to remove it. Do this for both sides of the backbone to remove it completely.
• Flip the chicken over and flatten the breasts of the chicken you should hear a crack. Turn the drumsticks so that they are positioned properly. I like to tuck the wings back below the breast. This helps keep them from browning quickly and is great for presentation.