Dry brine the chicken the night before or at least 4 hours ahead. Pat the whole bird completely dry with paper towels - moisture is the enemy of bark. Sprinkle kosher salt generously over every surface of the chicken including inside the cavity. Place uncovered on a wire rack set over a sheet pan and refrigerate overnight. This dry brine seasons the meat deep down and helps the skin dry out so it crisps beautifully in the smoker.

Mix your dry rub by combining smoked paprika, garlic powder, onion powder, black pepper, dried thyme, brown sugar, and cayenne in a small bowl. When you are ready to cook, pull the chicken out of the refrigerator 30 to 45 minutes before it hits the smoker - this takes the chill off and promotes more even cooking throughout the bird.

Coat the entire chicken with a thin layer of olive oil or yellow mustard as your binder. Do not skip this step - the binder gives the rub something to grip. Apply the dry rub generously all over the outside of the bird, including the back and underneath the wing tips. Work some rub gently under the skin over the breast meat for deeper flavor penetration. Tie the legs together with butcher twine for a more even cook profile.

Fire up the smoker and bring it to a steady 225 to 250 degrees F. Use a two-zone setup if you are on a kettle grill - push all your lit coals to one side and place the chicken on the opposite side over a drip pan. Add 2 to 3 wood chunks directly to your coals or firebox. Apple and cherry wood are our top picks for chicken because they produce a mild, slightly sweet smoke that complements poultry without turning the meat bitter.

Place the chicken breast-side up on the smoker grate over indirect heat. Insert your probe thermometer into the thickest part of the thigh, making sure it does not touch the bone. Close the lid and let the smoke do its work. Resist the urge to open the lid more than necessary - every peek drops the temperature and adds time to your cook. The goal during this phase is clean, thin blue smoke, not thick white billowing clouds.

Smoke the chicken at 225 to 250 degrees F for approximately 3 to 4 hours for a 4 to 5 lb bird. You are looking for the internal temp to reach 155 to 160 degrees F before moving to the next step. During this time you should see a beautiful amber color developing on the skin and the beginning of a firm bark forming on the surface. Add wood chunks as needed to maintain steady smoke throughout the first 2 hours of the cook.

When the internal temp of the thigh reaches 155 degrees F, mix your melted butter with apple juice and baste the entire bird generously. This finishing baste adds a gorgeous glossy mahogany color to the skin and gives it one last boost of moisture. At this point you can also bump your smoker temp up to 275 to 300 degrees F to help crisp up the skin in the final 20 to 30 minutes. Keep a close eye on your thermometer.

Pull the chicken off the smoker when the instant-read thermometer registers 165 degrees F in the thickest part of the thigh without touching bone. Check the breast as well - it should be at or above 160 degrees F. Transfer the bird to a wire rack or cutting board and tent loosely with aluminum foil. Rest the meat for at least 15 to 20 minutes before carving. This resting step is non-negotiable - it lets the juices redistribute throughout the meat so every bite is incredibly moist.

After resting, remove the butcher twine and carve the chicken. Start by removing the legs and thighs, then separate the wings, and finally slice the breast meat away from the carcass. You should see a beautiful pinkish smoke ring just beneath the skin - that is your badge of honor as a pitmaster. Serve immediately with your favorite BBQ sides and do not be surprised when everyone reaches for seconds.