In a small Mixing Bowl, combine all spice rub ingredients — 2 tbsp azúcar moreno compactado, 1 tbsp pimentón ahumado, 1 tbsp sal kosher, 1 tbsp sal kosher, 1 tsp polvo de ajo, 1 tsp polvo de cebolla, ½ tsp pimienta de cayena, ½ tsp orégano seco, and ½ tsp polvo de mostaza seca. Mix well until fully blended.

Pat the 1 pollo entero 3.5–4.5 lbs, secado con palmaditas completely dry with paper towels — this is key for a good bark (crust). Rub the 2 tbsp aceite de oliva all over the outside of the bird and under the skin of the breast if possible. Coat the 1 pollo entero 3.5–4.5 lbs, secado con palmaditas generously with the spice rub on all sides, including the cavity. For best results, let the seasoned 1 pollo entero 3.5–4.5 lbs, secado con palmaditas rest uncovered in the Refrigerator for at least 1 hour (or overnight).

Set up your Grill or Smoker for indirect, low heat at 225–250°F. For a charcoal grill, bank coals to one side and place a drip pan with a little water on the other side. For a gas grill, only light one or two burners on one side. Add your soaked Wood Chunks or Chips directly to the coals or to a smoker box for gas grills.

Place the 1 pollo entero 3.5–4.5 lbs, secado con palmaditas breast-side up on the indirect heat side of the Grill (over the drip pan, not the coals). Close the lid and maintain a steady temperature of 225–250°F throughout the cook. Avoid opening the lid frequently — every peek adds time.

Smoke the 1 pollo entero 3.5–4.5 lbs, secado con palmaditas for approximately 2.5 to 3 hours, replenishing Wood Chunks or Chips and charcoal as needed to maintain temperature and smoke. The 1 pollo entero 3.5–4.5 lbs, secado con palmaditas is done when an instant-read Meat Thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F. The skin should be a deep mahogany color.

While the 1 pollo entero 3.5–4.5 lbs, secado con palmaditas smokes, combine 1 cup salsa BBQ tu marca favorita o casera, 1 tbsp vinagre de sidra de manzana, 1 tbsp miel, and ½ tsp salsa picante opcional, para un toque picante (if using) in a small Saucepan over low heat. Stir and warm for 3–4 minutes until slightly thinned and glossy. Remove from heat and set aside.

When the 1 pollo entero 3.5–4.5 lbs, secado con palmaditas reaches an internal temp of 155°F (about 30 minutes before it's done), brush the glaze generously all over the bird. Close the lid and let the glaze set and caramelize as the 1 pollo entero 3.5–4.5 lbs, secado con palmaditas finishes cooking to 165°F. You can apply a second coat of glaze in the last 10 minutes for extra lacquer.

Once the 1 pollo entero 3.5–4.5 lbs, secado con palmaditas hits 165°F, transfer it to a Cutting Board and tent loosely with Aluminum Foil. Let it rest for 10–15 minutes — this allows the juices to redistribute and makes for a much juicier bird. Carve and serve with extra 1 cup salsa BBQ tu marca favorita o casera on the side.