Prepare your smoker and heat it to 275°F.

Apply the rub all over the exposed areas of the chicken and into the chicken’s cavity as well.

Place the seasoned bird with its breast side up on a meat rack with handles down, so the bird will be raised above the surface of a pan.

Then set the rack inside a deep aluminum baking pan.

Pour water into the bottom of the pan, underneath the meat rack.

Carefully transfer the pan into the smoker, cover, and smoke for about 3 hours, or until the breast meat reaches a temperature of 165°F and the dark meat reaches 180°F.

Remove the pan from the smoker and allow the chicken to rest on its rack in the pan, uncovered, for 15 minutes.

Transfer the chicken to a wooden carving board, carve the chicken into pieces, and serve with the sauce on the side.