Brine chicken in the refrigerator for between 4 - 24 hours. (This step is not required, but is highly recommended).
Remove chicken from brine and pat dry with a clean cloth or paper towel. Brush with olive oil, then season on all sides with your choice of rub or spices (salt and pepper works great too!).
Smoke chicken for about 2 - 2.5 hours at 250F until chicken reaches an internal temperature of 160F. Baste chicken with diluted BBQ or teriyaki sauce (about 1 part water to 2 parts sauce), then continue cooking until chicken reaches at least 165F.
If smoking on a grill, you can move the chicken to direct heat after basting to crisp the skin. Alternatively, if desired, you can raise the heat of your smoker at this time.
Allow chicken to rest for several minutes before serving.
Calories are automatically generated. For best results calculate based on your exact ingredients.