Remove giblets, neck, etc from cavity of chicken
Brine chicken if desired using 1 gallon of water, 1 cup of kosher salt and 1 cup of brown sugar mixed well until ingredients are dissolved. Pour brine over chicken to cover and into fridge for at least 4 hours (8-12 hours is better)
Use hands to carefully separate skin from body of chicken wherever possible and apply rub under skin.
Open a can of beer, root beer or Dr Pepper and dispose/drink half of it. Insert about 2 TBS of original rub into can of liquid.
Place cavity of chicken onto cans using the legs as props to hold it up.
Prepare smoker for cooking at 230-250°F with indirect heat and several chunks of hickory wood to keep the smoke flowing for at least 2 hours.
Place the chicken in the smoker and let it cook for about 3.5 hours or until the thickest part of the thigh and/or breast reaches 165°F.
While the chicken cooks, mix ¾ cup olive/vegetable oil + 2 TBS of original rub and mop this mixture onto the outside of the chicken 2 to 3 times during the last hour.
Let the chicken rest for about 15 minutes before carving. Enjoy!