• Begin by preparing the dry rub. In a small bowl, combine all the dry rub ingredients and whisk thoroughly to ensure even distribution. Set the mixture aside.
• Next, unpack the chicken and remove any packaging. Empty the cavity and rinse the chicken under cold water. Pat the chicken dry using paper towels and place it on a rimmed sheet pan.
• Drizzle olive oil evenly over the chicken's skin. Then, gently lift the skin and rub the prepared dry rub mixture between the skin and the meat. Apply some of the rub inside the cavity and spread the remaining rub over the top of the chicken.
• Use butcher's twine to tie the chicken's legs together and tuck the wings to prevent burning.
• Cover the seasoned chicken with plastic wrap and refrigerate for a minimum of 2 hours, or overnight, to allow the flavors to develop.

At Cooking Time:

• Preheat your smoker to 350 degrees Fahrenheit and prepare your preferred wood chips or pellets. Pecan, hickory, mesquite, or maple are excellent options for pellet smokers.
• Stuff the cavity of the chicken with slices of onion, lemon wedges, and a fresh sage leaf. Then, place the chicken in the center of the smoker and insert a cooking thermometer probe if you have one.
• Smoke the chicken for 60 to 80 minutes, or until the internal temperature reaches 162 degrees Fahrenheit.
• Once cooked, transfer the chicken to a cutting board and tent it loosely with aluminum foil. Allow the chicken to rest for 5 to 10 minutes, or until the internal temperature in the thickest part reaches 165 degrees Fahrenheit.
• Remove the butcher's twine, empty the cavity contents, and carve the chicken as desired. Serve and enjoy your smoked chicken!