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1) Brine the chicken in a salt solution overnight
2) After brining use paper towels to dry off chicken (especially the skin). Place back on a rack and back in the fridge to dry out even more
3) I sprayed each piece with duck fat but you can also use butter or olive oil.
4) Use whatever rub you like. I used a mixture of SPG and a generic chicken rub I got from Bass Pro Shops.
5) Let rub sit and fire up your smoker to 200F. I used pecan pellets and used pecan chunks through my smoker’s smoker box feature
6) I let the smoke roll until each piece was around roughly 150F internal, then bumped up the smoker temp to 325F.
7) I called the chicken done when the skin felt crackly and meat was soft. Temps were reading around 180-190F