Using a small mixing bowl, combine the ingredients for the dry brine and stir thoroughly with a table fork. Slice the apple into 1/8 segments and remove the seeds.
On a hard clean surface, use some paper towels to pat the surface of the chicken dry. Do the same thing inside the cavity.
Use a spoon to transfer the dry brine into the fine mesh strainer and evenly distribute the seasoning onto the chicken. Be sure to get under the drumbsticks and beneath the wings. Stuff the cavity with the apple. Allow the chicken to rest in the refrigerator, uncovered for at least 4 to 6 hours.
Heat your pellet smoker to 375°. Then light a smoke tube and place it on the grill grates. Place the chicken either directly on the grill grates or on a stainless steel cooling rack. Maintain the smoker temperature at 375° and cook the chicken to an internal temperature of at least 165°.
Remove the chicken from the smoker and allow it to rest for 15 minutes. Tent it loosly with foil while it rests.
Video
Notes
ALWAYS cook chicken to an internal temperature of at least 165 degrees F.
Measure the temperature of the smoked chicken in the thickest part of the breast or thigh meat. Make sure the temp probe does not touch bone.
Pellets made from fruit wood are a great option for smoking a chicken. But you can use whatever flavor of pellets that you like.
Smoking time will vary depending on the size of the chicken.