Add all of the rub ingredients to a small bowl and stir until combined.
Lightly coat the chicken skin with olive oil. Season the chicken on all sides with the rub and work some in under the skin with your hands, being careful to not tear the skin.
Preheat your smoker to 275°F, then place the chicken on the rack with the skin facing up and add a few wood chunks to produce the smoke.
Cook the chicken until it reaches an internal temperature of 160°F in the deepest part of the breast. Then transfer to a cutting board and tent with foil.
Allow the chicken to rest for 15 minutes before carving
Notes
How to spatchcock a chicken
Lay the chicken on a cutting board with the breast meat facing down.
Locate the backbone, then begin trimming the bones along the backbone with kitchen shears, to separate the thigh. Continue up toward the wings until you've cut through one side.
Repeat on the other side of the backbone and remove the backbone. I recommend freezing the backbone to use later for stock.
Flip the chicken over so the breast is facing up. Then press down firmly with both hands on the breast bone to flatten the breast. Arrange the thighs so the meat and skin is facing up and tuck the wing tips under the breast.