Hickory: For generations, barbecue chefs have turned to hickory for a strong, smoky flavor for pork, beef and other proteins. This low-ash, high-BTU performing pellet will satisfy smoking enthusiasts looking for that traditional BBQ flavor.
Rinse the chicken inside and out, and pat it dry thoroughly. Place the chicken in a deep pan, add the broth and soup mix, and marinate, covered, in the refrigerator overnight.
When you are ready to cook the chicken, preheat the smoker to 250°F.
Remove the pan from the refrigerator and discard the marinade.
Apply the rub liberally to the chicken.
Place the chicken, breast side up, on a meat rack with the handles down so the bird will be raised above the surface of the pans. Set the rack inside a deep aluminum pan. Pour the apple juice into the pan underneath the meat rack.
Place the pan in the smoker and cook for 3 hours or until the breast reaches 165°F.
When the breast reaches 165°F, remove the chicken from the smoker and allow it to rest on the rack in its pan for 15 minutes. To serve, carve the chicken into individual pieces.