If you purchased a frozen chicken, make sure it is thoroughly defrosted. Remove from packaging, and discard any organs, neck, or giblets that may be in the cavities of the chicken. Rinse the bird with cold water then pat dry with a paper towel. Set the chicken onto a large cutting board or backing sheet.
Cut thin slits into the breasts, thighs, and legs of the chicken and insert slanted slices of butter. Then rub any remaining butter under and over the skin to ensure crispy chicken skin. Thoroughly season with salt and black pepper, inside and outside the bird.
Place the chicken directly on the grates in a preheated smoker. Smoke at 225°F for about 3 hours or until the internal temperature of the chicken reaches 165°F. Then remove the chicken from the smoker and let it rest for 15 minutes before carving it.