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Pre-heat smoker to 225°F.
Remove giblets from inside of roaster chicken and rinse bird with fresh water.
Add brine ingredients in a turkey roaster bag and add chicken to brine. Brine chicken for 6-12 hours in the refrigerator.
Once finished brining, remove chicken and dry with paper towels. Tie the legs together with butcher twine. Coat with olive oil or butter. Make sure to get both sides of the bird and in between the skin and breast meat.
Season bird with rub seasoning everywhere you put olive oil or butter.
Lay chicken directly on grill rack breast side up and smoke for 1:15 minutes at 225°F. Turn up temperature to 350-400°F and cook until the internal temperature is 165°F when checked with an instant read thermometer.
Let rest 10-15 minutes and serve.
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