• Whisk all dry rub ingredients together in a small bowl. Mix well and set aside.
• Remove chicken from packaging. Empty the cavity and rinse with cold water. Use paper toweling to pat it dry.

  Place dry chicken on a rimmed sheet pan.
• Drizzle olive oil all over skin of the chicken. Apply the dry rub in between the skin and the meat. Sprinkle some in the cavity and apply the remainder of the rub all over the top of the chicken.
• Use butcher's twine to tie legs of chicken together, then tuck the wings so they don’t burn.
• Cover the seasoned chicken with plastic wrap and place in the fridge for at least 2 hours, or overnight.

At Time of Cooking

• Preheat the smoker to 350°F. and prep using your favorite wood chips or pellets. I use pecan on my pellet smoker, but maple, hickory and mesquite are also amazing.
• Stuff the cavity of chicken with lemon, onion and sage.
• Place the chicken in the center of the smoker and insert probe of cooking thermometer (if using).
• Smoke for 60-80 minutes or until an instant thermometer reads 162°F. Transfer chicken to a cutting board and tent with aluminum foil.

  Allow chicken to rest for 5-10 minutes, or until internal temperature of meat at the thickest portion of the chicken reaches 165°F.
• Remove butcher's twine, empty contents of cavity, and carve as desired.
• Serve and enjoy!