1-Begin with preparing the chicken: Remove the giblets and let it sit at room temperature for a bit. Pat it dry completely with paper towels to help the seasoning stick and create that crisp skin everyone loves. For more tips on prepping poultry, check out our guide to oven-baked chicken legs for additional tricks.

2-Next, lightly spray or drizzle the whole chicken with the 2 teaspoons of cooking oil to keep it moist. Evenly season all sides and the cavity with the 3 tablespoons of salt, pepper, and garlic powder mixture for a burst of flavor. If you’re using the optional ¼ cup BBQ rub, spread it over the oiled skin and inside too.

3-Tie the legs together with kitchen twine and tuck the wing tips behind the back to avoid burning.

4-Preheat your smoker to 275°F (135°C) for the best results.

5-Place the chicken breast-side up on the smoker rack and cook for about 2 to 3 hours, based on its size.

6-After 45 minutes, spritz the skin with cooking oil or melted butter to keep it crispy.

7-Around 1.5 hours in, rotate the chicken for even cooking and spritz again; check the temperature, aiming for about 140°F (60°C) in the breast and 150°F (66°C) in the thigh.

8-Keep smoking until it hits 165°F (74°C) in the breast and 175°F (79°C) in the thigh make sure your thermometer doesn’t touch the bone.

9-Finally, take it off the smoker and let it rest for 15-20 minutes so the juices settle in before you carve and serve.