Outlaw Smoked Whole Chicken

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 Ingredients:
 Whole Roasting Chicken
Sea Salt
Black Pepper
Paprika
Garlic Powder
Honey
Chicken Broth 1 Can 
Injection:
1 Can Chicken broth
4 Tablespoons Honey
2 Tablespoons Sea Salt 
Rub:
 Honey
Sea Salt
Black Pepper
Paprika
Garlic Powder 
Preferred Wood:
 Apple 
Preparation:
IMPORTANT: INJECT FOR FLAVOR & MOISTIURE
Spatchcock Chicken
Clean chicken well and pat dry with paper towels.
Combine ingredients for the injection, whisk well.
Inject with mixture evenly through chicken. Legs, thighs, breast, etc. (Avoid and heavy pockets of injection)
Coat inside and outside of chicken liberally with the honey.
Apply a good, but not too heavy coating of the rub ingredients over the chicken inside and outside. 
Carefully lift skin and work some rub in between skin and meat.
Directions for smoking:
 Preheat the smoker to 275 degrees.
Place a cooking rack on a small cookie sheet or baking pan.
Place chicken on the rack.
Place chicken in the smoker for 3 hours.
Check at 2 hours for temperature and every hour after.
Internal done temperature (breast 165) (thigh) 165 to 185 degrees.
Do not shorten cooking time regardless of internal temperature to insure proper texture of meat.
 Place in a oven and broil about 5 minutes, skin side up if needed to brown and crisp the skin.