Applewood Smoked Chicken

I found this recipe on Recipes Worth Repeating and it was simple to prepare and resulted in a mild-flavored bird. For a 5-6 pound bird, prepare the following rub:

1/4 cup brown sugar
2 Tbs chili powder
1 Tbs smoked paprika
1 Tbs onion powder
1 Tbs garlic powder
1 Tbs oregano (I used dried leaves from the herb garden rather than ground oregano)
1 tsp salt (I used kosher salt and a bit more than called for)

Cut the breast up the middle and split the bird open. Apply the rub all over, including the chest cavity. Allow to marinate 8-12 hours in the fridge before you plan to smoke,

After well-marinated, fire up the smoker and cook the bird at 225-250 F until 165 F internal temperature (around 4-5 hours.)

I used apple wood chips for making smoke in the first hour of cooking, after which I removed to avoid a heavy smoke flavor.

After smoking, let the bird rest at least 10-15 minutes to reabsorb moisture before carving.

Enjoy!