Pre-heat smoker to 300 degrees.

Remove any extras from the inside of the chicken. Place it on a dry cutting board on its bottom. Take a sharp knife or sharp kitchen scissors and cut the spine out starting from the top and working your way down. Remove spine. Save for chicken stock.

With the chicken face breast side up, press down at the top of the breastbone until the chicken lays flat.

Cover both sides with olive oil and my homemade BBQ rub.

Place on the smoker for 1 ½ – 2 hours or until it reaches in internal temperature of 165 degrees on the breast. Based the chicken with BBQ sauce every 20 minutes.

Let the chicken rest on a cutting board for 10 minutes before carving.