Preheat your smoker to 250 degrees F. I like using a mild fruitwood like apple, but hickory or cherry also work well.

Remove any giblets or neck from inside the cavity of the chicken. Set the chicken breast side down on a large cutting board. Starting on one side of the tail, use sharp kitchen shears to cut alongisde the spine all the way up to the neck cavity. Repeat on the other side of the spine until it is completely removed. Flip the chicken over and use the shears the cut up in between the chicken breasts to split the breast bone and cut the chicken completely in half. Dry all sides of the chicken with paper towels and make sure there aren't any dangling pieces of skin or bone.

Drizzle the olive oil on the chicken halves and rub across the entire chicken. Sprinkle liberally with the sweet rub, but don't try to rub it in. Make sure the chicken is evenly coated on all sides with the seasoning.

Place your chicken onto the grill grates skin side up. Close your smoker door and cook for 35-45 minutes per pound. Start checking your internal temperature at the hour mark.

At 145 degrees F, it's time to glaze your chicken. Mix the BBQ sauce with the honey and brush all over your chicken. Increase the heat in your smoker to 300 degrees F.

Cook for an additional 15-20 minutes, or until the internal temperature in both the breast and the thigh reads at least 160 degrees F. Watch during this time period that the glaze doesn't burn.

Remove the chicken halves to a large platter or cutting board and let it rest for 10 minutes before slicing and serving.