• Clean and trim fat from chicken. Pat dry with paper towels.
  6 pound roasting chicken
• Mix all dry rub ingredients together in a small bowl.
  ¼ cup brown sugar, 1 teaspoon coarse kosher salt or sea salt, ½ teaspoon cracked black pepper, 1 teaspoon poultry seasoning, ½ teaspoon paprika, 1 pinch cayenne pepper or chili powder
• Break up any chunks of brown sugar between your fingers.
• Rub the spice rub into the chicken skin on all sides and inside the cavity. If the rub doesn't want to stick, rub a thin layer of olive oil over the skin.
• Preheat smoker to 250°F /120°C. Set up wood chips or pellets and water.
• When smoker is heated, place the chicken on a rack, breast side up.
• Smoke for 3-5 hours until the thickest part of thigh registers 175°F/ 100°C on an instant read thermometer.

For the sauce

• If you'd like to use this pineapple sauce, add all ingredients, except cornstarch to a small saucepan.
  ½ teaspoon cracked black pepper, 1 teaspoon poultry seasoning, ½ teaspoon paprika, 1 cup Pineapple juice, ¼ teaspoon coarse kosher salt or sea salt, ⅛ teaspoon cracked black pepper, 1 pinch cayenne pepper or chili powder, ½ cup brown sugar
• Heat through. Add a tablespoon of water. Whisk until smooth.
  1 tablespoon cornstarch
• Add to warmed sauce to thicken. Stir for a few minutes. Then remove from heat.