Mix room temperature butter with 4 T ROCKY MOUNTAIN MEAT AND FISH RUB until well incorporated and set aside. Pat chicken dry inside and out with paper towels and sprinkle the remaining 1 T ROCKY MOUNTAIN MEAT AND FISH RUB into the empty cavity. Next, gently work your fingers between the skin and breast meat being careful not to tear the skin. Place 1/2 the butter/spice mixture in the space you just created between the skin and breast meat trying to smooth it evenly over both breasts. Slather the rest of the butter/spice mixture all over the outside of the bird.
Smoke at 225-250 degrees until internal temp reaches 165-170 degrees, about 4-5 hours.

Products in Recipe:
Rocky Mountain Meat & Fish Rub