Whole Chicken

• 1 small chicken (about 3 pounds), giblets removed
• 4 cups chicken broth
• 1 2-ounce packet dry onion soup mix
• 2 cups Jacks Old South Huney Muney Cluck Rub, or 1 recipe Basic Chicken Rub (page 20)
• 2 cups apple juice

1. Rinse the chicken inside and out, and pat it dry thoroughly.
2. Place the chicken in a deep pan, add the broth and soup mix, and marinate, covered, in the refrigerator overnight.
3. When you are ready to cook the chicken, preheat a smoker to 250 F.
4. Remove the pan from the refrigerator and discard the marinade.
5. Apply the rub liberally to the chicken.
6. 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.
7. Set the rack inside a deep aluminum pan.
8. Pour the apple juice into the pan underneath the meat rack.
9. Place the pan in the smoker and cook for 3 hours or until the breast meat reaches 165 F. Remove the chicken from the smoker and allow it to rest on the rack in its pan for 15 minutes.
10. To serve, carve the chicken into individual pieces.

chicken, chicken broth, packet, south, apple juice

Taken from www.epicurious.com/recipes/food/views/whole-chicken-378510 (may not work)