Fill your smoker with wood chips. I like to use applewood or cherrywood for this smoked chicken recipe. Leave the water pan dry (this helps the chicken skin get crispy). Begin preheating your smoker to 300F.

Take your chicken out of the packaging and remove giblets if that hasn't been done already. Use a paper towel to pat the skin dry. Place uncovered in the refrigerator while the smoker heats up and you prepare the rub.

Take all of the rub ingredients and mix them in a bowl until well combined and there are no clumps of spices.

Coat the chicken all over with the rub. (You will have enough for 2 chickens.)

Place your chickens in the smoker and cook for 2-3 hours, until the temperature registers 165F at the thickest part of the chicken's leg.

Remove from the smoker and let rest for 10 minutes before cutting. Serve with Alabama White Sauce.