Chicken
Smoked chicken is absolutely amazing, but it does take some time to prep and a bit of attention to detail. I brine my chickens overnight and use a light rub for seasoning.
Mix everything up, place the chicken in the liquid, cover it up, and refrigerate overnight.
Preparation
Remove your bird from the brine and discard the solution. Pat dry the bird and get a pair of poultry shears out.
I always butterfly my birds when smoking them, also known as "spatchcocking" It's super easy to do, just cut out the spine using a pair of poultry shears and break the breastbone, this will allow the bird to rest flat on the grill and take even heat.
I doubt more needs to be said, but here's a video anyway.
Once the bird has been butterflied give it a light coating of olive oil and apply a good rub; Texas Dalmatian Rub will work, although if you've got left over KC Rub that'll work great too. My personal choice is a half way point, a light coat of kosher salt, a dusting of pepper, and a nice blanket of paprika (when it comes to smoking paprika is your friend!).
Grill Prep
Bring your smoker up to 225º and throw some wood on, I find Mesquite works well with chicken, but hickory is always a solid option, so whatever your preference is. Once the temperature has leveled out and you've got some clean smoke flowing drop the bird on the grill.
I always set my bird breast up, with the thighs toward the fire, about 2/3 of the way back on the grill. The trick with chicken is to get the breast and thighs cooked without drying out the breast meat or leaving the thighs pink. The rib-cage membrane will form a bowl, trapping the moisture inside the bird and forcing something of a basting action.
Over the course of the smoke I would recommend spritzing the bird with apple cider vinegar, or a combo of apple cider and apple juice. The skin will have a tendency to get tough and rubbery, but keeping moisture applied to it should allow it to crisp up.
A 3-4 pound bird will take 3-4 hours, about an hour per pound, but I always keep probes in my bird, one at the breast and a second in the thigh. Once your breast reaches 165º (your thighs will likely get to about 180º) pull the bird and let it rest for a bit,-20-30 minutes, foiled before serving.
Upon first inspection you may think the meat is underdone as the smoke ring will leave the meat pinkish, but as long as it pulls away from the bone clean it's ready to eat.
Serve with a potato or macaroni salad and you got some good eats waiting for you to cram in your face-hole!