Directions

• Combine all of the ingredients for the rub in a small bowl. Stir well to combine, using a fork to break up any clumps.
• Store BBQ sweet rub in an airtight container. This rub will last in your cupboard for up to a month.
• Make the chicken brine by dissolving the Tabasco sauce, kosher salt, and brown sugar in 1 gallon of water. 
• Once dissolved, submerge the chicken in the brine and refrigerate for at least 8 hours, or overnight. Weigh down your chicken with a plate, if necessary, to keep the whole bird submerged.
• Preheat your smoker according to manufacturer’s instructions to 225 degrees F. I recommend mild hardwoods like maple or pecan with this chicken.
• While the smoker is preheating, remove the chicken from the brine and pat dry. 
• Rub with Tabasco sauce and season liberally with the BBQ seasoning. Stuff the cavity of the chicken with lemon, onion, and thyme. Tie the legs together.
• Place the brined and seasoned chicken in your smoker and smoke for 2 1/2 to 3 hours or until the thermometer reads 160 degrees F when inserted into the thickest part of the breast.
• Remove the chicken to a cutting board and allow the chicken to rest for 10-15 minutes. During this time the internal temperature of the chicken will continue to rise to a final temperature of 165 degrees F. 
• Once it's at this final temp, slice the chicken and serve.