Set up your smoker for cooking at 250°F if possible. Some smokers will not cook this hot so a lower temperature will work but it will require a longer cook time for the chicken to get done.
Once the smoker is ready, place the chicken on the grate breast side down.
In gas, electric, charcoal and non-conventional cookers, apply smoke (I recommend pecan for this recipe) for the entire time the chicken is cooking. The skin does a great job of protecting the meat from the smoke and just enough gets through to make it deliciously smoky.
My 4 lb chicken took about 2 hours and 10 minutes to reach 165°F. Times will vary from cooker to cooker so be sure to let the internal temperature of the chicken decide when it’s done.
Use a digital probe meat thermometer in the thickest part of the thigh or breast to monitor the meat temperature while it cooks. You can also check the temperature with a super fast Thermapan when you baste. With the Thermapen, you can get an accurate reading in around 2-3 seconds.
Make the Maple Barbecue Mop Sauce by mixing 4 oz of maple syrup with 2 heaping tablespoons of Jeff's original rub.
After the first hour, begin to apply the maple barbecue mop sauce every 20 minutes.