First Step: Gather and Measure IngredientsAssemble all dry ingredients precisely as listed. Accurate measurement ensures a balanced flavor profile in your smoked chicken dry rub.

Second Step: Mix the RubCombine salt, smoked paprika, brown sugar, white pepper, onion powder, garlic powder, dried thyme, cayenne pepper, chili powder, and cumin in a small bowl. Stir until all components are thoroughly blended into a uniform mixture.

Third Step: Prepare the ChickenPat chicken dry with paper towels to remove surface moisture. A dry surface helps the rub adhere better and promotes a flavorful crust during smoking.

Fourth Step: Apply the Rub GenerouslyEvenly coat the entire chicken or chosen meat with the dry rub. Press gently to ensure the mixture adheres to all sides, covering every crevice for maximum flavor penetration.

Fifth Step: Let the Rub RestAllow the seasoned chicken to rest for at least 30 minutes at room temperature, or refrigerate for several hours to let the herbs and spices soak in deeply, enhancing the smoky taste.

Sixth Step: Preheat Smoker and CookPreheat your smoker to 225°F (107°C) for low and slow cooking. Place the rubbed chicken inside and smoke until the internal temperature reaches 165°F (74°C). This typically takes around 1.5 to 2 hours, depending on the bird’s size.

Seventh Step: Rest the Cooked ChickenRemove the chicken from the smoker and allow it to rest for 10 minutes before slicing. Resting locks in juices, ensuring a moist, tender final dish.

Final Step: Serve and EnjoyEnjoy your smoked chicken with the savory, aromatic dry rub highlighting every bite. Pair with your favorite sides or incorporate tips for grilling steak and shrimp together for a hearty meal. Adjust spice levels or customize based on dietary preferences as needed.