Rinse the bird, remove the giblets if there are any and pat dry.
In a small bowl, add each of the seasoning ingredients and stir to evenly combine. Evenly coat the entire bird with the seasoning mixture.
Heat the electric smoker to 215-230 degrees, and once the temperature is met, add the wood chips.
Pour the apple juice into the drippings pan, put it on the lower rack and then place the bird on the rack above it. You only want to open the smoker once, so have the bird and drippings pan ready to go.
Smoke the bird for 1 hour for every pound, or until the internal temperature reaches 160-165 degrees.
Remove the bird to a cutting board and let rest for 6-10 minutes to allow the juices to redistribute.
Carve up and enjoy!
*If you are using a bbq, just place the wood chips in a tin pan (you should soak the chips for 30-60 minutes first), and heat the grill to low-medium heat (you can place a thermometer in the grill to achieve the correct temp. ) Then just place a pan of apple juice in there too. Smoke as above.
How to Smoke a Chicken
Amount Per Serving (1 g)
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.