Remove the chicken from the refrigerator and let it sit at room temperature for about 30 minutes.
Preheat the electric smoker to 225 degrees F.
While the smoker is preheating, pat the chicken dry with paper towels and brush it with olive oil.
Apply the dry rub generously to the chicken, making sure to cover all parts of the bird, including under the skin.
Place the chicken in the smoker, breast side up, and add wood chips or chunks to the smoker box or hopper.
Add an inch of water to the water pan and place it in the smoker.
Close the smoker lid and smoke the chicken at 225 degrees F for 2-3 hours, or until the internal temperature of the thickest part of the breast reaches 165 degrees F.
If the chicken skin is not crispy enough, increase the smoker temperature to 350 degrees F for the last 20-30 minutes of smoking.
Once the internal temperature reaches 165 degrees F, remove the chicken from the smoker and let it rest for 10-15 minutes before carving.
Carve the chicken and serve with BBQ sauce and/or apple cider vinegar, if desired.
Notes
For a quicker cook time, you can use chicken thighs instead of a whole chicken.
The smoking time may vary depending on the type of smoker and the temperature guidelines provided by the manufacturer.
For a smokier flavor, you can use a pellet smoker or a charcoal smoker instead of an electric smoker.
If you want to smoke a whole bird, increase the smoking time and monitor the internal temperature of the meat closely.
Use an instant-read thermometer to check the internal temperature of the chicken to ensure it is fully cooked.
Make sure to let the chicken rest before carving to allow the juices to redistribute for a more flavorful and juicy chicken.
This recipe can be adjusted to personal preference by adjusting the amount of dry rub or using a different type of wood for smoking.