• Preheat smoker to 225°F.
• Using a 1 foot piece of kitchen string, position the string under the leg ends. Pull it up and over the legs, then down and crisscross the string between the legs. Pull the string tight and tie a knot. Cut off any extra string. Then, tuck the wing tips underneath the body.
  

Injection Marinade

• In a medium bowl, add the chicken stock, melted butter, lemon juice, honey, and garlic powder, stirring until well combined. Fill the injector with the butter sauce.
• Insert the injector tip into one end of the breasts and push it to the other end, being careful not to puncture the skin on the opposite end. Slowly inject the marinade while gradually withdrawing injector. Do this 2 to 3 more times in the breasts to fully marinate. Follow the same method to inject each thigh and leg once..

Seasoning Rub

• In a small bowl, combine chili powder, salt, pepper, garlic powder, ground mustard, and smoked paprika. Generously sprinkle all over chicken.

Smoke

• Place your chicken directly on the smoker's grates and close the lid. Close the lid and smoke for 3 to 4 hours, or until an instant-read thermometer inserted horizontally into the thickest part of the breast registers 165°F. The thighs will register about 10 degrees higher, which is fine.
• Transfer the chicken to a cutting board. Let stand 5 minutes before carving. Serve.