1. Preheat your smoker to 250°F.

Prep the chicken

1. Place the chicken on a paper towel-lined sheet pan. The sheet pan helps keep the work area clean. Pat the entire exterior of the chicken dry with paper towels.
2. Rub the chicken all over with olive oil to help the seasoning stick.
3. In a small bowl, mix the black pepper and seasoning salt.
4. Season the chicken generously with the rub, including all sides and under the wings.

Place on the smoker

1. Remove the chicken from the sheet and set it breast side up directly on the smoker grates.
2. Insert a meat probe into the thickest part of the breast or probe as it cooks, starting at the 1 hour mark. If you don't use a meat probe, it is highly likely the chicken will overcook and dry out.

Smoke low and slow

1. Let the chicken smoke until the internal temperature of the breast reaches 140°F. It is imperative that you pay closer attention to the temperature instead of the cook time.

Crisp the skin

1. Once the chicken hits 140°F, baste or spray it with canola oil or melted butter.
2. Immediately increase the smoker temperature to 400°F.
3. Continue cooking until the internal temperature reaches 165°F in the breast.

Rest the chicken

1. Remove from the smoker and transfer to a sheet pan.
2. Tent loosely with aluminum foil and let rest for 20 minutes. This final step locks in moisture—don’t skip it!