Apple-Smoked Whole Chicken

Clean the chickens, remove any giblets, and pat them dry.

Coat the entire surface of each chicken with mayonnaise; this helps the rub adhere.

Season the inside of each chicken generously with salt.

Apply a generous coating of rib rub to the outside of the chickens.

Lightly dust the outside with garlic powder and onion powder.

Inject each chicken with 8–10 oz of apple juice, distributing the liquid under the skin and into the meat.

Slice the Gala apples and stuff as many pieces as possible into the cavity of each chicken.

Cut a slit in the breast skin and thread the leg drumsticks through the opening to keep the legs compact.

Cover the chickens tightly with plastic wrap and refrigerate overnight.

Preheat a smoker to 225–250°F (107–250°F) and add a mixture of hickory and applewood chips.

Place the chilled chickens in the smoker, arranging them so heat can circulate around each bird.

Smoke until the internal temperature reaches 165–170°F (74–171°F) in the breast and thigh, about 4–5 hours.

Remove the chickens, wrap each in foil, and let rest for 30 minutes to retain juices.

Carve and serve, discarding the apple pieces used for stuffing.