This is a recipe I put together after reading many recipes on line. I forgot to take a picture of the whole bird. I used the drippings from the bird from when it was in the oven the last 30 minutes, to make gravy for mashed potatoes. This was a delicious bird! Great the next day, cold, over a green salad.
1 2-3 pound whole chicken
3 T of your favorite dry rub
Heat the smoker to 225 degrees. Smoke the chicken for 3-5 hours until internal temperature reaches 150-155 degrees.
Put in a 375 degree oven for 30 minutes to crisp skin and have chicken reach an internal temp of 165.
Let rest 15 minutes before carving.